The perfect pumpkin and coconut soup

This amazing recipe was sent in by one of our community members and has the perfect twist on a winter classic. Instead of cream, this recipe calls for coconut cream, giving it a lovely smooth finish and a superbly delicious flavour. The curry powder and ginger add a warm hum of flavour, while the cinnamon and brown sugar balance it all out. It may sound unusual to some, but trust us – it’s a winner! Serve it up with some crusty bread and sprinkle over chopped parsley and pepper to tie it all together.


  • 1 onion, roughly chopped
  • 2 cloves garlic, diced
  • 2 carrots, roughly chopped
  • 1/2 butternut pumpkin, chopped
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons curry powder
  • 1 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • Salt and pepper
  • 3 cups of chicken OR vegetable stock
  • 1 cup light coconut cream
  • 1/2 cup flat-leaf parsley, chopped, to serve
  • Crusty bread, to serve
  • Handful dried cranberries, to serve (optional)


1. Put a little oil in a large cooking pot over a medium heat. Add onion and garlic and cook, stirring for a few minutes or until soft. Add carrots, pumpkin, ginger, spices and sugar. Stir together then add stock. Cook until tender, about 20-30 minutes.

2. Carefully add mixture to a blender and blend until smooth. Return soup to pot and add coconut cream. Bring back to serving temperature and cook for 2-3 minutes.

3. Serve soup with parsley and crusty bread, and sprinkle with chopped cranberries (optional).

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