Butternut Pumpkin Soup With Ginger and Coconut

30 mins (prep 10, cooking 20)
11 ingredients
4 servings
Pumpkin soup is an Australian favourite, but I sometimes find it a bit bland. This recipe adds a little something extra, without overpowering the pumpkin flavour. You can garnish this with some coriander leaves (AKA cilantro). Can be served hot or cold. Note: if you like to make LOTS of soup, you'll want to double this. It really does make only about 4 serves. It looks like a lot of pumpkin, but it cooks down to nothing.

Categories:  beginner-cook , fruit , coconut , australian , nuts , bisques~cream-soups , soups-&-stews , south-west-pacific , time-to-make , vegan , <-30-mins , easy , vegetarian , squash , vegetable ,
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Serving Size (451.57 g)
Servings 4
Amount per Serving
Calories 231.05 Calories from Fat 118.89
% Daily Value *
Total Fat 13.21g 81.32%
Saturated Fat 8.47g 169.43%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 49.86mg 8.31%
Total Carbohydrate 30.0g 40.0%
Dietary Fiber 5.49 g 87.8%
Sugars 8.11 g %
Protein 3.93g 31.45%
Vitamin A 20196.61IU% Vitamin C 37.29mg%
Calcium 90.57mg% Iron 2.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced, large, minced garlic, or, minced gingerroot