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Pumpkin & Coconut Soup

Prep Time:

20 Minutes

Cook Time:

40 Minutes


Serves 4-6



About the Recipe

A light summer lunch or dreamy winter warmer, this one's a year round go to that's ready in less than an hour!


  • 1 kilogram pumpkin

  • 2 small white onions, diced

  • 6 cloves of garlic, peeled and diced

  • 50 grams ginger, peeled and chopped

  • 2 tins (400ml) coconut milk

  • 500ml water

  • 2 tsp salt

  • Pinch of black pepper

  • Small bunch of corriander, chopped


Step 1

Cut the pumpkin in half, discarding the stringy insides.

Step 2

Cut off the hard outer skin and slice the pumpkin meat into chunks.

Step 3

In a soup pot, sauté the onion and garlic in olive oil until aromatic. Add 500 ml water, pumpkin, ginger, coconut milk, salt and pepper. Simmer until the pumpkin is soft.

Step 4

Blend all ingredients until smooth. Adjust seasoning as necessary.

Step 5

To serve, sprinkle with chopped coriander.

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