Finely chop the onion, garlic and ginger and sauté with the coconut oil in a big pan for 2 minutes.

Pumpkin soup recipe coconut. Puree soup using an immersion blender, or cool slightly and. Equal parts cooked pumpkin and canned coconut milk for two people, that comes out to one cup pumpkin, one cup coconut milk. In a large heavy pot, heat the olive oil over medium heat.

Once the butter has melted, add the onions, garlic and. Add onion, ginger, garlic and lemongrass stalks. Blend soup until smooth using a stick blender then return to medium.

Add a touch of lemongrass, ginger, chilli and creamy coconut milk for a thai twist on the traditional pumpkin soup. Bring to a boil, then reduce the. Cook for 30 minutes or until the pumpkin is tender.

Spread out pumpkin cubes and coat with 2 tablespoons of the oil. Once boiling, turn the heat down a bit and simmer the soup for 5 minutes. Puree soup in batches in a blender until smooth.

Simmer, uncovered, about 10 minutes. Stir in pumpkin puree, thyme, garlic powder, salt, and pepper. When the pumpkin is almost done roasting,.

Stir in the onions and. Peel and cut the pumpkin, the potatoes, and the carrots into medium cubes. Lower heat, and simmer soup 20 minutes.