Coconut Pumpkin Korma Soup

6 people

Preparation: 10 mins prep, 20 mins cooking time

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Coconut Pumpkin Korma Soup

Thick, creamy, sweet and spicy...this soup will nourish your body and your senses.


  • 1kg of pumpkin that has been peeled, seeded & cut into small chunks (try Kent pumpkin)
  • 250ml coconut cream (try Ayam because its lovely and thick)
  • 750ml of water
  • 3 teaspoons of vegetable stock (try Massel)
  • 6 teaspoons of korma paste (Try Patak’s Original Korma)


  1. Throw it all into a pot, bring to the boil, turn down to a simmer and cook until the pumpkin is tender.
  2. Blend.
  3. Enjoy!

Recipe and photo credit: The Kind Cook

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