Pumpkin and Coconut Soup

Pumpkin and Coconut Soup

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This soup has a wonderful taste, warming and spicy. If you are a fan of spicy food, feel free to add more ginger and chilli.


Serves: 4 

  • 1 small pumpkin
  • 2-3 tablespoons olive oil
  • rosemary, to taste
  • 1 tin coconut milk
  • 1 1/2cm fresh ginger, diced
  • pinch curry
  • 1 heaped tablespoon diced lemongrass
  • 1 teaspoon chilli flakes
  • soy sauce, to taste

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat oven to 200 degrees C. Line a baking tray with foil.
  2. Cut the pumpkin into slices. Lay on the baking tray, brush with oil and sprinkle with rosemary. Bake 15 minutes, or until pumpkin is soft. Remove from oven, let cool, dice and place the flesh in a saucepan.
  3. Add the coconut, ginger, curry, lemongrass and chilli. Simmer until pumpkin is very tender - you may need to add a little water if it is too thick.
  4. Blend well, reheat and season with soy sauce. Serve!

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