Pumpkin Coconut Soup


¼ cup coconut oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp fresh ginger, minced
3 cups low-sodium vegetable broth
1 tsp curry powder
¼ tsp ground coriander
¼ tsp crushed red pepper flakes
1 (520ml) can pumpkin purée
1 (400ml) can coconut milk
½ cup chopped cilantro leaves


Heat the coconut oil in a deep pot over medium-high heat. Stir in the onion, garlic and ginger; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover and simmer for about 15 minutes, stirring occasionally.

·         If you’d prefer to use fresh pumpkin, good for you for not being lazy and taking shortcuts! Chop about 3 cups peeled pumpkin into 2cm chunks, add when the stock comes to a boil and allow to simmer along with everything above for the 15 minutes allotted.

Stir in the pumpkin purée (if using canned) and coconut milk, and cook another 5 minutes. Use a hand blender to blend the soup well while still in the pot, or pour the soup into a blender and process in batches until smooth, returning it to the pot and reheating briefly over medium heat before serving. Garnish with fresh cilantro.