youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Pumpkin and Coconut Soup

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

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!!

Ingredients

Serves: 4-6 I reckon

  • 6 cups pumpkin (peeled and cubed)
  • 2 cups vegetable broth
  • 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

Pumpkin and Coconut Soup is a community recipe submitted by Toxteth_O_Grady and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a heavy pan, combine pumpkin, stock, ginger and lemongrass. Bring to the boil, cover and simmer til pumpkin is very tender.
  • Add scallions and cook for a further 6ish minutes.
  • Whizz up in food processor with half the coconut milk.
  • Return to the pan and add a further 1/4 can of the coconut milk. Season well and heat through.
  • 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.
  • Additional Information

    I have sometimes blitzed up a couple of red chillies along with the lemongrass to give it a bit of a kick...also delicious!!

    Tell us what you think