Pumpkin, Carrot, Ginger & Coconut Soup….one of my autumn favourites <3

It is also one of the easiest soups ever!

Prep time: 10 mins …Cooking time:30 mins…


  • 750g pumpkin diced
  • 4 or 5 medium carrots diced
  • 2 cups of vegetable stock
  • 1 medium diced onion
  • 2 garlic cloves crushed
  • 1 tbsp fresh ground ginger
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tbsp Olive oil or Coconut oil
  • boiling water to soften vegetables.
  • salt & pepper to season
  • 1/2 can of coconut milk


So here we go:

  1. Peel the carrots & Pumpkin, dice, then put them into a large saucepan on medium heat (simmer) until a knife easily pierces them. This will take about 20 minutes.
  2. While that is cooking, in another saucepan add the diced onion, crushed garlic and ground ginger on a medium heat, saute for 3 minutes.
  3. Sprinkle the curry powder, cumin and paprika and saute for another minute.
  4. In order to combine all the flavours add the vegetable stock & stir for another five minutes.
  5. Strain the pumpkin and carrot & add into a mixing bowl with the stock sauce.
  6. You can now use a food processor or a mixing wand to whizz it all up.
  7. Nearly there!… now for the final touch, add half a can of coconut milk into the soup, season with salt and pepper and VOILA …..you’ve made the best pumpkin, carrot, ginger and coconut soup you will ever eat 😉 ENJOY!

Love Jess xox


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