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Pumpkin & Coconut Cream Soup

Hannah Sunderani




2 white onions

3 garlic cloves

2 tbsp coconut oil

5 potatoes

1 small pumpkin (or another squash variety)

Pinch of sea salt 5 cups vegetable stock, plus more if needed 1 tbsp curry powder 1 tsp cinnamon 1⁄2 tsp cumin 1⁄4 cup canned coconut milk

Sea salt and pepper, to taste


  • Dice onions and garlic and add to a large saucepan with coconut oil. Bring to medium-low heat and cook veggies, stirring occasionally for approx. 10 minutes, or until onion has softened.

  • Cut pumpkin in half and remove seeds. Chop pumpkin and potatoes into cubes, discarding the tough outer skin. Add veggies to pot with a pinch of salt, then cover with lid and let vegetables sweat, stirring occasionally for 15 minutes, or until slightly softened.

  • Pour in vegetable stock. Bring soup to a simmer, then add curry powder, cinnamon, cumin, sea salt and pepper. Simmer soup on low heat for 30 minutes, or until veggies are very soft.

  • Puree soup using blender until completely smooth. Stir in coconut cream and add more spices, salt and pepper, if desired. Optional to add more vegetable stock or water for desired consistency.

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