Coconut Curry Pumpkin Soup
Serves: 6
  • 2 tablespoons olive oil
  • 2 onions, roughly chopped
  • 3.5kg pumpkin, peeled and roughly chopped into 1cm pieces
  • 2 garlic cloves, roughly chopped
  • 1l chicken stock or vegetable stock
  • 1 tablespoon curry powder
  • 1cm fresh ginger, peeled and roughly chopped
  • chilly flakes, a pinch or more (optional)
  • 200ml coconut milk plus a little extra to serve or reserve a little bit
  • salt and pepper
  • pumpkin seeds (optional)
  • croutons (optional)
  1. In a large pot, sauté the onions in olive oil until translucent. Add the garlic and ginger and sauté for another two minutes.
  2. Push the onion mixture to the side and add the curry powder to the pot and cook for a minute or so to allow the oils to release and then mix it together with the onion mixture.
  3. Add the pumpkin and chicken stock to the pot season with a little salt and pepper. Stir and bring to a boil. Reduce to a simmer and cook until pumpkin is tender and can be pierced with a fork. This should take between 10 - 20 minutes.
  4. Using a stick blender, blend the soup until it has become creamy and silky smooth, add the coconut milk and blend it a little more.
  5. Add some pepper and adjust seasoning as needed.
  6. To serve - Drizzle a little coconut milk over the soup and sprinkle with croutons and pumpkin seeds.
Recipe by Recipes of My Art at