CategoryDifficultyBeginner

Low-carb pumpkin and coconut soup is the perfect winter warmer. Freeze extra in muffin tins and pop into ziplock bags for individual portions to thaw and re-heat.

Yields1 Serving
Prep Time15 minsCook Time1 hr 25 minsTotal Time1 hr 40 mins

 2 Onion, grated
 1 tablespoon Ginger, grated
 1 teaspoon Garlic, crushed
 1 tablespoon Coconut Oil
 1kg Pumpkin Chunks
 1 can Coconut Cream
 1 teaspoon Curry Powder
 2 teaspoon Coriander Powder
 2 teaspoon Cayenne Pepper
 1 litre Water
 2 Chicken Stock cubes
 1 teaspoon Thyme
 salt and pepper to taste

1

Roast pumpkin until cooked, scrape from skin

2

Place all the ingredients into pot and cook on the stove top for 45 minutes.

3

Puree until smooth using a stick blender.

4

Keep warm until ready to serve.

Ingredients

 2 Onion, grated
 1 tablespoon Ginger, grated
 1 teaspoon Garlic, crushed
 1 tablespoon Coconut Oil
 1kg Pumpkin Chunks
 1 can Coconut Cream
 1 teaspoon Curry Powder
 2 teaspoon Coriander Powder
 2 teaspoon Cayenne Pepper
 1 litre Water
 2 Chicken Stock cubes
 1 teaspoon Thyme
 salt and pepper to taste

Directions

1

Roast pumpkin until cooked, scrape from skin

2

Place all the ingredients into pot and cook on the stove top for 45 minutes.

3

Puree until smooth using a stick blender.

4

Keep warm until ready to serve.

Pumpkin Coconut Soup