Pumpkin Coconut Soup

Pumpkin Coconut Soup

This is a great twist to the run-of-the-mill pumpkin soup. It’s creamyfull of flavor and a perfect zing of spice.

Pumpkin Coconut Soup

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup
Cuisine Modern
Servings 6


  • 1 onion peeled and chopped
  • 2 cloves garlic chopped
  • 30 ml olive oil
  • 1 Tablespoon curry powder
  • 1 teaspoon garam masala
  • 100 g carrot peeled and chopped
  • 200 g sweet potato peeled and chopped
  • 500 g pumpkin peeled and chopped
  • 600 ml vegetable stock
  • 400 ml coconut cream
  • 1 pinch salt
  • 1 pinch pepper


  • Brown onion and garlic in oil.
  • Add curry powder and garam masala. Cook for 5 minutes.
  • Add carrot, sweet potato and pumpkin, vegetable stock and simmer for 30 minutes.
  • Add coconut cream and blend till smooth.
  • Season to taste with salt and pepper.  
  • Garnish with parsley or coriander and serve with crusty bread.


Storage: can be stored in the fridge for 1 - 2 days.
Credit: adapted with thanks from: http://skinnymixers.com.au/skinnymixers-coconut-curried-pumpkin-soup/

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