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

Course Soup
Cuisine Modern
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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


  1. Brown onion and garlic in oil.

  2. Add curry powder and garam masala. Cook for 5 minutes.

  3. Add carrot, sweet potato and pumpkin, vegetable stock and simmer for 30 minutes.

  4. Add coconut cream and blend till smooth.

  5. Season to taste with salt and pepper.  

  6. Garnish with parsley or coriander and serve with crusty bread.

Recipe Notes

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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