Pumpkin and Coconut Soup

Name: Pumpkin and Coconut Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 800 g Pumpkin (peeled and chopped); 180 g Onion (finely chopped); 10 g Garlic (crushed); 20 ml Vegetable Oil; 700 ml Meat Stock; 250 ml Coconut Milk; 5 g Fresh Thyme (whole); 8 g Salt; 2 g Black Pepper

A smooth pumpkin and coconut soup with thyme and gentle Caribbean seasoning. Adjust the chili to suit the desired heat.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

298kcal

Calories

10g

Protein

22g

Fat

24g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Pumpkin (peeled and chopped)
180g
Onion (finely chopped)
10g
Garlic (crushed)
20ml
Vegetable Oil
700ml
Meat Stock
250ml
Coconut Milk
5g
Fresh Thyme (whole)
8g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil in a pot over medium heat, then cook the onion until softened.
02
Add the garlic and stir briefly, then add the pumpkin, meat stock, fresh thyme, salt, and black pepper.
03
Bring to a gentle simmer at about 95°C (203°F) and cook until the pumpkin is very soft.
04
Remove the fresh thyme and blend the soup until smooth.
05
Return the soup to the pot, stir in the coconut milk, and warm it gently to about 85°C (185°F) without boiling.
06
Serve hot.

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