Pumpkin and Coconut Soup

This is a quick and slightly exotic way of cooking our 'Sprinter' variety of butternut squash.



  1. Heat the butter/margarine in a saucepan. Stir fry the onion and ginger for a few minutes, then add the pumpkin and stir fry for a further 2-3 minutes.
  2. Pour in the stock/water. Bring to the boil then simmer for 15-20 minutes until the pumpkin is soft. Blend or mash to make a puree.
  3. Add the coconut milk and gently reheat the soup, taking care it does not boil. Season and garnish with fresh herbs.

The recipe was originally found in 'Vegetarian Quick and Easy' cooking from around the world, by Troth Wells, published by The New Internationalist.

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