Delicious Asian Inspired Butternut Pumpkin Soup
Enjoy the creamy, flavorful comfort of our slightly spicy, Asian-inspired butternut pumpkin soup. It has become a firm favorite for my family.
Equipment
- 1 Dutch oven or a large pot
Ingredients
- 1 butternut pumpkin
- 2 cloves garlic grated
- 1 chili diced
- 1 small piece of ginger grated
- 1/2 bunch coriander/cilantro
- 1 cup coconut milk
- 2 cups vegetable stock
- salt and pepper to taste
- 1/3 cup olive oil for roasting
- 1/3 cup olive oil for sauteeing
Instructions
Roasting The Pumpkin
- Wash the pumpkin and cut it into pieces. Remove the seeds with a spoon.1 butternut pumpkin
- Place the pumpkin pieces into a roasting dish. Drizzle with olive oil and season with salt and pepper.salt and pepper to taste, 1/3 cup olive oil
- Bake @200℃/420℉ for around 30 minutes. Turn the pieces once or twice.Turn the oven off and leave the pumpkin in the oven for around 15 to 20 minutes.
- Once the pumpkin has cooled down for a bit, peel off the skin. Set aside until ready to be used.
Make The Pumpkin Soup
- While the pumpkin is roasting in the oven, prepare the garlic, ginger, chili, and coriander.Chop the coriander stalks finely and separate them from the chopped coriander leaves.2 cloves garlic, 1 chili, 1 small piece of ginger, 1/2 bunch coriander/cilantro
- Heat the oil in the pot. Add the garlic, ginger, chili, and coriander stalks and saute for a few minutes until they are soft.1/3 cup olive oil
- Add the pumpkin pieces and stir them.
- Add the vegetable stock and coconut milk.Bring to a simmer.2 cups vegetable stock, 1 cup coconut milk
- With a stick blender, puree the soup. If you like it a bit thinner, add more vegetable stock.You can now add the coriander leaves.Check if you need to add more seasoning.
- Serve the soup with a little drizzle of coconut milk and coriander leaves.Enjoy!
Video
Notes
Tip: You can roast the pumpkin in advance. It keeps well in the fridge for at least 2 days.
Tried this recipe?Let us know how it was!