Pumpkin Coconut Soup

About This Recipe

Pumpkins grow easily in Nauru's tropical climate and feature frequently in home cooking alongside coconut. This simple soup requires only five ingredients yet delivers a deeply satisfying meal. Ginger adds a warming note that balances the sweetness of the pumpkin, and the coconut milk gives the soup a luscious, creamy body without any dairy.

Ingredients

Serves 4

• 800 gpumpkin or butternut squash, peeled and diced
• 400 mlcoconut milk
• 2 cupsvegetable stock
• 2 tspfresh ginger, grated
• 1 tspsalt

Instructions

1. 1

   Cook pumpkin

   Combine pumpkin and vegetable stock in a medium pot. Bring to a boil and simmer 20 minutes until completely tender.

2. 2

   Add coconut and ginger

   Pour in the coconut milk and add grated ginger. Stir and heat through for 3 minutes.

3. 3

   Blend

   Use a stick blender or transfer to a blender in batches. Blend until smooth. Season with salt.

4. 4

   Serve

   Ladle into bowls. Swirl a little extra coconut milk on top and serve with crusty bread or flatbread.

Variations

• •

  Add a pinch of turmeric for colour and anti-inflammatory benefits.

• •

  Stir in lime juice before serving for brightness.

Storage

Refrigerate up to 4 days or freeze up to 3 months.

Frequently Asked Questions