Pumpkin,Tumeric and Coconut Soup

Pumpkin,Tumeric and Coconut Soup


For the cooler season try a pumpkin, tumeric and coconut soup with crusty baguette.



6-8 servings

Prep time

15 minutes

Cooking time

30 minutes


  • 20 grams butter

  • 1 kg pumpkin, peeled, seeded and diced

  • 1 potato, peeled and diced

  • 2 tsp ground coriander

  • 2 tsp ground cumin

  • 1 Litre vegetable stock

  • 1/2 cup coconut cream

  • salt and pepper to taste

  • 2 tsp mild curry powder

  • 1 tsp ground ginger

  • 2 tsp mild curry powder

  • 1 leek, white part only, sliced


  • In a large stock pot melt butter medium high heat, add leek and saute for 2-3 minutes until softened.
  • Add potato and pumpkin and spices to pot and toss through vegetables. Add stock and bring to the boil.
  • Turn heat to low and simmer for 20 -30 minutes until pumpkin is soft.
  • Blitz soup with a stick blender or in a food processor to make a smooth puree. Return soup back to pot and add coconut cream and season with salt and pepper.
  • Garnish with what ever topping you like and serve with crusty baguette.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VIP Membership


My recipes can now be read by Google Assistant.

You need to have an account here:https://rezepthos.com

Link your account to your google home and then all you need to say is “ask recipe chef”