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.

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