Easy and healthy coconut curry pumpkin soup

Coconut Curry Pumpkin Soup

This Coconut Curry Pumpkin Soup uses roasted pumpkin to add a sweet, depth of flavor. You might like to serve it with a slice of buttery, toasted sourdough.

Easy and healthy coconut curry pumpkin soup recipe

Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minute
Serves: 4-6


➭4 cups pumpkin chunks
➭2 tablespoons olive oil
➭generous pinch of salt
➭2 tablespoons coconut oil, for frying
➭1 onion, finely chopped
➭3 garlic cloves, thinly sliced
➭4cm piece of fresh ginger, finely grated
➭1 teaspoon paprika
➭1 teaspoon ground coriander
➭½ teaspoon ground cumin
➭½ teaspoon turmeric
➭½ teaspoon cardamom powder
➭2 teaspoons garam masala
➭2 cups vegetable stock
➭1 x 400 gm can coconut milk
➭salt & pepper to taste
➭fresh lime juice 

To serve

➪1 tablespoon rosemary, finely chopped.
➪100 g sour cream.
➪2 tablespoons extra-virgin olive oil, to drizzle.


Pre-heat the oven to 200°C.

Place the pumpkin chunks on a baking tray and pour over the oil. Season with the salt and place in the oven and allow to roast for approximately 30 minutes until the pumpkin is soft and starting to caramelize.

In the meantime, add the coconut oil to a pot and sauté the onion, garlic, and ginger until soft and fragrant. Add the spices and fry for another 30 seconds before pouring in the stock.

Reduce the heat and allow to simmer for 10 minutes.

When the pumpkin is cooked, add the stock and pour in the coconut milk.

Allow simmering for 10 minutes then season to taste and puree in a food processor or with a handheld blender.

Adjust seasoning if necessary and add a squeeze of fresh lime juice.

Serve the soup between 4 bowls and garnish with chopped rosemary, a dollop of sour cream and a drizzle of olive oil.
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