Recipe: Pumpkin & Coconut Soup

Winter is definitely a season that can get you down. But one thing that always picks me is some good ol’ homemade soup. It’s hard to go past pumpkin soup, which is so filling, warming and just plain delicious. It’s also so cheap to make – so long as you have a pumpkin on hand, I find that you can basically throw in any of the previous weeks vegetables into the pot and it just adds to the substance and nutritional value.


  • 1 onion
  • 4 garlic cloves, crushed
  • 1 T turmeric
  • 1 T curry powder
  • 1 T cumin
  • 1 T ground coriander
  • 1 pumpkin
  • 2 carrots
  • 2 stalks of celery
  • 1 kumara / potato
  • any other vegetable you want, but you may need to add more stock if the liquid looks a little low
  • 5 c chicken stock
  • 1 tin coconut milk
  • coriander, garnish


  1. In a large pot, add the onion, garlic and spices and cook until fragrant.
  2. Add the diced pumpkin and other vegetables into the pot.
  3. Add the chicken stock and once boiling put a lid on the pot and simmer.
  4. Once all of the vegetables are soft, leave the pot to cool.
  5. Once cool, whizz with a stick until smooth.
  6. Reheat and add the coconut milk and extra seasoning.
  7. Serve with cheesy toast and garnish with coriander.

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