Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

PUMPKIN AND COCONUT SOUP

Related Nigella Recipes

Related Community Recipes

Serves: 4-6 I reckon

Print
What does this mean?

This is a delicious and warming autumn soup - perfect for the cold nights! And a good way of using up all the insides of your halloween pumpkins!!

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

  • 6 cups pumpkin (peeled and cubed)
  • 2 cups vegetable stock
  • oz fresh gingerroot (a decent sized chunk)
  • 2 sticks fresh, chopped lemongrass (I process them as they can be a bit woody)
  • 2 chopped scallions
  • 1 can coconut milk
  • 1 lime

Method

  1. In a heavy pan, combine pumpkin, stock, ginger and lemongrass. Bring to the boil, cover and simmer til pumpkin is very tender.
  2. Add scallions and cook for a further 6ish minutes.
  3. Whizz up in food processor with half the coconut milk.
  4. Return to the pan and add a further 1/4 can of the coconut milk. Season well and heat through.
  5. Add the juice of the lime once the heat is off and serve with a swirl of the remaining coconut milk and the grated zest of the lime.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

Be the first to leave a comment