Easy pumpkin soup

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Serves: 4

By DevilishDisasterArea

(2 Votes) 2


  • 1 tin coconut milk

  • 1 large pumpkin

  • 2 cloves garlic

  • 1 handful coriander leaves

  • 1 red chilli


  1. Cut up pumpkin into manageable chunks. Scoop out seeds and peel off skin
  2. Chop flesh into small chunks. Boil in water until soft.
  3. Put chilli, garlic, most of the coriander, salt and pepper into whizzer and blend.
  4. When pumpkin is soft drain, saving water. Put pumpkin into whizzer with chill mix and blend.
  5. Put mixture back into saucepan, add the coconut milk and simmer. If it is too thick add some of the coking water.
  6. Serve in large bowls with some chopped coriander as garnish.
  7. Eat with fresh crusty bread.

Handy Hint

Add more or less chilli and coriander depending on taste.

Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Soup

  • Winter

  • Autumn

  • Halloween

  • Main Course

  • Starter

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • ellywell 02/11/10 18:51

    My daughter and I loved this. Sweet and creamy. I used creamed coconut and cumin instead of chilli. Yum

  • DevilishDisasterArea 17/10/08 09:55

    if i can make this edible anyone can. yumola.