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perfect pumpkin and coconut soup by larderlove.com

Pumpkin and Coconut Soup

A super easy, tasty and healthy soup perfect for beating the Autumnal chill.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Servings 2


  • 1 tbsp coconut oil
  • 200 g/7 oz pumpkin flesh chopped into 1 1/2cm/ 1/2 " cubes
  • 1/2 onion chopped
  • 1 clove garlic minced
  • 1/2 tsp fresh ginger grated or 1/4 tsp ground ginger
  • pinch dried chilli flakes
  • 1/2 tsp curry powder
  • 1/2 tsp turmeric
  • 500 ml/1 pint vegetable stock
  • 125 ml/4 fl oz coconut milk
  • 6 basil leaves torn
  • salt & pepper to taste


  • Saute the pumpkin pieces in the coconut oil for 4 minutes
  • Add the onion, garlic and spices and cook for 3 more minutes
  • Add the stock and seasoning and bring to the boil then lower the heat, add a lid and simmer soup for 20 minutes
  • Add half of the coconut milk and whazz soup with a hand blender leaving some nice chunks of pumpkin for texture
  • Ladle into bowls and top with remaining coconut milk and the torn basil leaves


Vegan, vegetarian, gluten free, paleo friendly
Keyword coconut, pumpkin
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