Chunky pumpkin and coconut soup
Tender pumpkin chunks with ginger and coconut milk, kept whole rather than blended.
Active time25 min
Cooking30 min
Total1 h
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Ingredients
- 15 g fresh ginger
- 100 g onions
- 800 g pumpkin
- 600 ml water
- 15 ml sunflower oil
- 200 ml coconut milk
Preparation
Peel the pumpkin and remove the seeds. Cut the flesh into cubes. Peel and thinly slice the onion; peel and grate the ginger.
15 g fresh ginger100 g onions800 g pumpkin- knife
- vegetable peeler
- grater
Sauté the onion and ginger in the oil for 5 minutes. Add the pumpkin and water, then simmer for 20 minutes until tender.
600 ml water15 ml sunflower oil- saucepan
- spoon
Add the coconut milk and stir gently to keep the pumpkin cubes intact. Reheat at a gentle simmer for 2 to 3 minutes before serving.
200 ml coconut milk- saucepan
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration