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Creamy Pumpkin Coconut Soup

Prep Time1 min
Cook Time9 mins
Total Time10 mins
Course: Main Course
Servings: 3 people


  • 1 tbsp extra virgin olive oil
  • 1 shallot
  • 1 clove garlic
  • 1/2 inch ginger
  • 1 can pumpkin purée 14oz/398ml
  • 1 1/2 cups veggie broth low-sodium
  • 1/2 cup canned full fat coconut milk
  • 1/2 tbsp pure maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  • Add the shallot, garlic, ginger and olive oil to a small food processor, and process for 10 seconds or until well minced. ( you can also grade the ingredients directly into the pot if you don’t have a food processor).
  • Transfer to a medium-sized pot and sautée for 30 seconds to 1 minute, on medium-high heat.
  • Add the pumpkin pure, veggie broth, coconut milk, maple syrup, salt and pepper. Whisk until well combined.
  • Bring to a boil and simmer for 5 to 8 minutes. Serve with toasted pumpkin seeds, dusting of cayenne pepper and a drizzle of coconut.