Pumpkin Soup
Don't waste leftover pumpkin! Try this easy roasted pumpkin and coconut soup recipe with ginger, garlic, and kaffir lime. Creamy, delicious, and simple to make.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.naked-jam.co.uk.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Baking dish
- Aluminum foil
- Can opener
- Airtight container
- Refrigerator
- Freezer
Ingredients
- Pumpkin, cut into chunks (about 800g)
- 1 tin of coconut milk
- 1 liter of vegetable stock
- 5 shallots, chopped very finely
- 5–6 kaffir lime leaves
- Small knob of fresh ginger, chopped
- 2 cloves of garlic
- 4 tablespoons of rapeseed oil
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Pumpkin soup with coconut recipe
thesmartcookiecook.com
Roasted Pumpkin Soup
tasteofhome.com
Pumpkin soup with coconut milk
ohmydish.com
How to Make Sautéed Pumpkin Soup with Creamy Coconut
crock.recipes
Easy Creamy Pumpkin Soup Recipe
blondelish.com
Vegan Pumpkin Soup
veganheaven.org
Pumpkin-Coconut Soup Recipe
tasteofhome.com
Coconut Pumpkin Soup Made in Your Slow Cooker
womensweeklyfood.com.au