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Creamy Coconut Curry Pumpkin Soup

Prep Time 1 hr 20 mins
Total Time 1 hr 20 mins
Course Soup
Servings 4


  • Heavey Base Pot , Hand Held Immersion Blender


  • 50 g coconut oil (or light olive oil)
  • 1 small small onion, diced
  • 2 cloves garlic, minced or pressed
  • 1 tsp ginger, minced
  • 1 tbsp mild curry powder
  • 1/2 tsp garam masala spice blend
  • 3 cups vegetable stock
  • 100 g coconut milk
  • 1 kg pumpkin, roughly chopped
  • salt and ground black pepper, to taste
  • toasted shredded coconut (optional)



  • Peel, remove seeds and chop pumpkin in 3 cm thick pieces
  • Finely chop the onion
  • Peel and mince ginger 
  • Peel and crush garlic with a pinch of salt (salt is added for taste but also helps to crush the garlic to a paste


  • Melt butter in heavy base pot on med heat.  Add onion and sauté for about 4 minutes until soft and translucent. 
  • Add garlic and ginger and cook for about 1 minute until fragrant.
  • Stir in curry powder and garam masala and stir for 20 seconds
  • Add vegetable stock and pumpkin and bring to a boil.  Reduce the heat to low and simmer for approximately 45 minutes, covered. 
  • Once the pumpkin is soft, with a hand-held immersion blender (or in a regular blender) until smooth.  (If using a standard blender, be sure not to fill more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape.)
  • Add coconut cream, and simmer for a further 5 min to thicken
  • Garnish, season to taste and enjoy!