Pumpkin soup with ginger (syrup) and coconut milk

Recipe by Damaris Beems
0.0 from 0 votes
Course: SoupCuisine: Asian




Cooking time


Total time



Pumpkin soup doesn’t look so good, I notice when I listen to our guests. It is not often possible to make a pumpkin soup really tasty. Fortunately, this soup is an exception to the rule, the guests said. And I couldn’t agree more. By the way, it applies to all pumpkin soups here on the site. You can make really tasty pumpkin soup, folks.


  • 1 butternut squash (1 kilo of flesh)

  • 2 Onions

  • 4 cloves garlic

  • 2 vegetable broth

  • 10 cm fresh ginger

  • 100 ml ginger syrup

  • salt and pepper

  • olive oil

  • 0,5 liter coconut milk

  • 0,5 bouquet fresh cilantro

Cooking time

  • Cut the skin of the pumpkin, remove the seeds and cut the flesh into large pieces.
    Roughly chop the onions.
    First fry the onions and the whole cloves of garlic lightly brown in the olive oil in your soup pan.
    Then add the pumpkin and stir.
    Peel the ginger and cut it into small pieces and add it to the pan.
  • Pour in 0.5 liters of vegetable stock and let everything simmer well for 20-25 min.
  • Now add the ginger syrup, salt and pepper and the coconut milk.
    Stir and cook for another 5 minutes.
  • Serve with a little fresh coriander as a garnish.

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