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Canberra Pumpkin and Coconut Soup

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“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.”
1hr 10mins

Ingredients Nutrition


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

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