Coconut and Pumpkin Soup

    50 minutes

    This is a creamy pumpkin soup that uses coconut milk for a dairy free recipe. Curry and roasted banana add an Indian touch. Perfect for the cold winter months.

    12 people made this

    Serves: 6 

    • 700g pumpkin, peeled and cubed
    • 4 tablespoons olive oil, divided
    • 1 ripe banana with skin
    • 1 small onion, finely diced
    • 1 carrot, diced
    • 1 stick celery, diced
    • 1 clove garlic, finely minced
    • 1 teaspoon curry powder
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • 1 cup (250ml) coconut milk
    • 1 cup (250ml) chicken stock, more as needed
    • salt
    • freshly ground black pepper
    • 1 lime, juiced

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C. Mix pumpkin with 2 tablespoons olive oil. Transfer to an ovenproof baking dish. Place banana into a second smaller dish. Bake for about 20-30 minutes until pumpkin is slightly soft and slightly browned.
    2. Meanwhile, heat remaining 2 tablespoons olive oil in a large saucepan and saute onion, carrot and celery. Add garlic and spices and saute for a few more minutes.
    3. Peel banana and place into pot. Add pumpkin, coconut milk and chicken stock and allow to simmer for 5-10 minutes. Puree with a hand blender or in a food processor until creamy. Add more chicken stock or hot water as desired if you like your soup thinner. Season with salt, pepper and lime juice.

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    Reviews in English (2)


    I love this soup have made it heaps of times now, given it to friends, so delicious, hoarded it for myself! I like to add a few dried apricots too.  -  20 May 2014


    Excellent! I was dubious but my 4 year old request an dinner with pumpkin and banana and here it was. Very tasty, enjoyed all round. I used the whole can of coconut cream just because it was there and I did not have celery but followed the recipe otherwise.  -  02 Feb 2014