Curried Pumpkin Coconut Soup

Curried Pumpkin Coconut Soup

Year-round, this is a go-to soup in my house. It’s easy to make, has few ingredients, and can be ready in about 30 minutes. It’s one of those recipes where you just keep adding the ingredients to the pot, it cooks progressively, and comes together with minimal prep. Substitutions can easily be made – if it’s not the season for pumpkin, use carrots. If you happen to have both on hand, use both! It’s a colourful soup, packed with A vitamins, healthy fats, and antioxidants that are good for your heart, your brain, and every cell in your body. I hope you like it!


  • 1 Tbsp coconut oil
  • 1 medium cooking onion, chopped
  • 2 stalks of celery, chopped into 2cm pieces
  • 1 Tbsp mild curry powder
  • 1 thumb fresh ginger, grated
  • 1-2 cloves fresh garlic, roughly chopped
  • 1/2 tsp sea salt
  • 500 grams fresh pumpkin or butternut squash, or carrots
  • 750ml boiling water
  • 1 can full fat coconut milk
  • 1/2 cup fresh coriander, chopped (save some for garnish)
  • freshly cracked pepper, and sea salt, to taste
  • lime, for a fresh squeeze when serving


On a medium flame, heat the oil in a heavy bottomed soup pot and gently sweat the onion and celery for 4 – 5 minutes.  Add the curry powder, ginger, garlic, and salt, and give it a stir for another minute.

Next, add the boiling water and let this gently bubble away, lid on, for another 10 minutes.

Pour in the coconut milk and fresh coriander, and stir to incorporate. Purée the soup with a handheld blender, or, transfer to an upright blender and blend until smooth. Add salt and pepper to taste. Re-heat, and enjoy, garnished with fresh coriander and a good squeeze of lime!

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