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Pumpkin Coconut Curry Soup


It doesn't have to be winter to enjoy this hearty, tasty pumpkin soup. It is smooth and creamy with a coconut flavour and heat from the curry to provide a satisfying soup.

Nutritional information

138 Kcal
2 grams
16 grams
8 grams
2 grams


Makes 6 portions (261 g per portion)

2 Tbsp of oil, olive

500 grams of pumpkin, raw

200 grams of onion, raw

3 cloves of garlic, raw

2 cans of coconut milk

2 tsp of spices, curry powder

25 grams of butter, regular


  1. Preheat the oven to 180 degrees Celsius. 
  2. Chop up the pumpkin into wedges, leave the skin on. Place the pumpkin on an oven tray and sprinkle over the olive oil. 
  3. Bake the pumpkin for 20 - 30 minutes until cooked. 
  4. Remove from the oven and allow to cool. Once cool remove the skins.
  5. In a large soup pot, heat up the butter. Chop up the onion and garlic, add to the melted butter and cook. Stir the curry powder through.
  6.  Add the pumpkin and combine.
  7. Slowly add the 2 cans of coconut milk (you can use coconut cream if want a creamier texture). Allow to simmer and then remove from the heat. Once the heat has reduced, use a magic wand hand beater or food processor to puree the pumpkin soup. Return the pureed soup to a clean pot and heat through.
  8. Serve with homemade bread, or croutons on top. 
  9. Topping suggestions: fresh parsley, cashews or peanuts, greek yoghurt.
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