Canberra Pumpkin and Coconut Soup

"Another lovely recipe from Rob Oliver. this soup ups the ante on the Australian classic. Two cups of canned pureed pumpkin can be used in place of fresh pumpkin; vegetable stock can replace the chicken stock. Also, to cut down on fat, I use lite coconut milk."
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
1hr 10mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Heat the oil in a large pot.
  • Saute onions until soft, but not colored.
  • Add potatoes, pumpkin and garlic. Stir through.
  • Sprinkle in dried herbs, stir and cook for a further 2 minutes, ensuring nothing sticks.
  • Add the stock and coconut milk. Bring to the boil, cover and reduce heat to a simmer for approximately 30-40 minutes.
  • Blend soup with a food processor or stick blender, until smooth (the stick blender is much easier).
  • If you like a very silky texture, put the soup through a fine mesh strainer.
  • Season to taste, add the chopped chives and stir through.
  • Serve with a little cream and fresh chives as garnish.

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Reviews

  1. Wow - this soup is awesome! Can be done much sooner than specified, I diced the potato fairly small and only simmered for 15 minutes instead of the 30-40 indicated; on a night when I needed dinner done quickly, this was a great choice. I used canned pumpkin, fat free chicken broth and lite coconut milk, which made the soup light in calories too! All in all, really great soup that I plan to make again now that cooler weather is near.
     
  2. To quote Peter J, this soup has a "magic blend of flavors" that my DH and I found a refreshing and festive change. I used the canned pureed pumpkin and put a dash of Amarula liqueur in the cream garnish. My photo wasn't as good as Peter J's, so I'll try again next time -- I think the cream got away from me this time!
     
  3. it tastes really good with crackers in it.
     
  4. Such a wonderful and creamy soup with a magic blend of flavours! I used light coconut milk as well along with butternut pumpkin which worked fantastically. Unfortunately I took the photo just after pouring the cream in, it looked so much better after swirling while eating but it was too good to delay for another shot, maybe next time!
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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