Pumpkin Recipes Recipes

Creamy Pumpkin Soup

Creamy Pumpkin Soup

Prep Time 15 mins
Cook Time 25 mins
Servings 4


  • 1 tbsp olive oil
  • 1 onion coarsely chopped
  • 2 cloves garlic grated
  • 1.5 kg pumpkin peeled and chopped
  • 1 tbsp fresh ginger grated
  • 1 tsp cinnamon
  • 2 tsp mixed spice
  • ½ tsp salt
  • 750 ml boiled water (or omit salt and put in a vegetable stock cube here)
  • 400 ml coconut milk (1 tin)


  • Heat the oil in a large saucepan over medium-high heart before adding the onion and garlic. Cook until the onion becomes transparent
  • Add the ginger, spices and salt and add the pumpkin.
  • Toss the pumpkin in the oil and cook for 5 minutes. Add the water (or stock) and coconut milk and bring to a boil before reducing the heat to lower.
  • Cook for 20 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
  • Blend soup until smooth. Serve with a touch of cracked black pepper.

By our Incredible volunteer Ellen Krier