Warming Pumpkin and Coconut Soup

warming pumpkin and coconut soup

When the weather starts to get colder I love a big bowl of tasty soup and what is more autumnal than spiced pumpkin soup?! I like to make big batches to keep in the freezer for last minute meals and to take to work for lunch. I definitely recommend doubling the recipe for convenience.

Roasting the squash and carrot first sweetens them and brings out the flavour resulting in a much more delicious soup! I decided to add coconut milk to this recipe to add some richness which goes perfectly with the comforting warmth of the cinnamon and ginger.


Serves 2


300g pumpkin, peeled and deseeded

3 medium carrots, peeled

1 stick of celery

½ tsp garlic infused olive oil

½ tbsp dried mixed herbs

2 tbsp fresh chives, chopped

200ml canned coconut milk (plus extra to garnish)

300ml boiling water

2 tsp brown rice miso paste or ½ tbsp tamari

½ tsp ground ginger

½ tsp ground cinnamon

½ tsp ground turmeric

½ tsp cayenne pepper


  • Heat the oven to 200oc and line a baking tray
  • Chop the pumpkin and carrots into 1 inch chunks and spread out on the baking tray
  • Drizzle over half the garlic oil and sprinkle over the dried herbs over the pumpkin and carrots then roast for 25-30 minutes until soft and leave to cool
  • Heat the remaining oil in a large pan over a medium heat
  • Roughly chop the celery and add to the pan with the chives, fry for 2-3 minutes until fragrant
  • Add all the other ingredients to the pan, including the squash and carrot, bring to the boil then simmer for 10 minutes
  • Leave the soup to cool slightly before blending until smooth, adjust the seasoning to your taste if needed
  • Serve with the remaining coconut milk drizzled over the soup and a few pumpkin seeds if you like

warming pumpkin and coconut soup

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