Canberra Pumpkin and Coconut Soup
Warm up with a bowl of creamy, fragrant Canberra Pumpkin and Coconut Soup—a delightful fusion of roasted pumpkin, aromatic spices, and velvety coconut milk. This comforting dish begins with caramelized chunks of oven-roasted pumpkin, which are blended with sautéed onion, garlic, and a medley of ground cumin and coriander for a bold, earthy flavor. The addition of rich coconut milk lends a luscious texture, while a sprinkle of fresh coriander leaves provides the perfect finishing touch. Ready in under an hour, this vegetarian and gluten-free soup is easy to prepare and ideal for cozy weeknight dinners or elegant starters. Serve it hot, accompanied by crusty bread, for a heartwarming meal that's as nourishing as it is delicious. Perfect for fans of pumpkin soup with a unique twist, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 kg pumpkin
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 1 liters vegetable stock
- 400 ml coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh coriander leaves
Instructions
Preheat your oven to 200°C (390°F).
Peel and deseed the pumpkin, then cut it into roughly 2-3 cm chunks.
Spread the pumpkin chunks on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
While the pumpkin is roasting, dice the onion and mince the garlic.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the onion and sauté for 5 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic, ground cumin, and ground coriander, and cook for another minute until fragrant.
Once the pumpkin is roasted, add it to the pot along with the vegetable stock.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Remove the pot from the heat and use an immersion blender to purée the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender and blend in batches.
Return the soup to the pot, stir in the coconut milk, and reheat gently over low heat. Adjust the seasoning with salt and black pepper to taste.
Serve hot, garnished with fresh coriander leaves, and enjoy!
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 91.3 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 7593 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
