Roast Pumpkin & Coconut Soup


1kg pumpkin peeled, desseded and diced

2tbsp coconut oil

1tsp sea salt

2 brown onions finely chopped

5 garlic cloves finely diced

1tbsp ginger grated

2tsp ground cumin

2tsp ground coriander seed

1litre vegetable stock

1cup coconut milk

coriander leaves for garnishing

Time to prep & cook

30 mins – 60 mins

no. served



  • 1 Preheat fan-forced oven to 200 degrees.
  • 2 In a large bowl add chopped pumpkin and add a tablespoon of coconut oil and salt. Use your hands to coat the pumpkin well.
  • 3 Place pumpkin on a baking tray, making the pumpkin is evenly spread apart. Bake until pumpkin starts to turn a light golden colour and is soft. Depending on the size of chopped pumpkin, cooking time can range from 30 to 40 minutes. Set aside.
  • 4 Heat 1 Tablespoon of coconut oil in a large saucepan until hot. Add onions and cook until softened stirring occasionally. Add garlic, ginger, cumin and coriander, mix together and cook for a further 2 minutes.
  • 5 Add pumpkin and vegetable stock and bring to the boil. Simmer for 20 minutes. Next add the coconut milk and stir well. Remove from heat and use a hand held blender (bamix) to blend the soup to a thick, smooth consistency. Add extra vegetable stock if you want a thinner consistency.
  • 6 Pour soup into serving bowls. Season with salt, drizzle with coconut milk and garnish with coriander leaves.

Recipe Options


Swap garlic for garlic infused olive oil; swap onion for green part spring onion; use any pumpkin except butternut.

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