Curried Pumpkin Coconut Soup

Serves 4-6

Preparation: 50 minutes

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Curried Pumpkin Coconut Soup

A creamy soup that can be served hot or cold, this dish works fantastically as an entree to any Christmas main. The coconut milk adds cream and texture to the subtle spices.


  • 3 tbsp coconut oil
  • 4 x cups butternut or japanese pumpkin (or a combo of both)
  • 2 x cups brown onion roughly chopped
  • 2 x clove garlic chopped finely
  • 1 x tsp cumin
  • 1 x tsp mustard seeds
  • 1 x tsp dried coriander powder
  • 1-2 tbsp curry powder (adjust depending how 'curry' you'd like it)
  • 1/8 tsp cayenne pepper
  • 2 x cups water
  • 4-5 cups vegetable stock (adjust depending how diluted/creamy you want it)
  • 2 x cups canned coconut milk (or full-fat soy milk)
  • Sea salt to taste
  • Black pepper to taste
  • 1 x cup fresh chopped parsley


  1. Heat coconut oil to medium heat in a heavy based pot (ceramic or stainless steel/copper)
  2. Add in onion and stir till slightly transparent and brown - roughly 3 minutes
  3. Add garlic and stir - 1 minute
  4. Add in all spices (excluding salt & pepper), mustard seeds and pumpkin, and stir for another minute or two
  5. If sticking occurs to the bottom of the pot, add a bit of water
  6. Next add in cups of water and vegetable stock
  7. Bring to the boil
  8. Once boiling, reduce heat to a simmer, cover pot and leave on low heat for 30-40 minutes (or until pumpkin soft)
  9. Once pumpkin is soft add in canned coconut milk (or soy milk if using)
  10. Make sure soup doesn't boil - keep heat low and simmer for another 5 minutes
  11. Add salt and pepper to taste
  12. Add in fresh parsley and stir through for a minute
  13. Turn off heat
  14. Using a hand-held electric stick-blender, blend soup mixture until smooth and creamy
  15. Let cool for 10 minutes and serve!


    If after a more chunky feel to soup, skip the blending at the end
    Also, to add a stronger flavour, roast pumpkin before hand:
    -preheat oven to 180 degrees
    -place oven on baking tray with some olive oil
    -bake till tender (approx. 15 minutes)
    Then add to soup in same step process as above.
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