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Easy Pumpkin Soup Recipe - You Totally Got This - Quick and Easy Recipe

Easy Pumpkin Soup

  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 serves 1x


A thick, creamy pumpkin soup which is ready in 30 minutes and tastes amazing thanks to 3 secret herbs and spices.


  • 500ml of vegetable stock
  • ½ to 1 cup water
  • 1 small brown onion
  • 1 clove of garlic
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp dried coriander
  • ½ large butternut pumpkin (squash)
  • ½ cup coconut milk.
  • 2 slices of thick crusty bread to serve (regular or gluten free)


  • Pour the stock into a large saucepan and bring to boil.
  • Meanwhile, peel and chop the pumpkin into small chunks and roughly chop the onion and garlic. If the stock boils before you are finished, just reduce the heat to a simmer.
  • Transfer the pumpkin, onion, and garlic to the stock, adding ½ cup to 1 cup of water so that the pumpkin is just covered with liquid. Add the curry powder, cumin and coriander and stir. Bring the saucepan back to boil, then reduce to a simmer. Cook with the lid on for 10 minutes, or until the pumpkin is soft, stirring occasionally.
  • Remove from heat, and puree with a stick blender (if you don’t have a stick blender, use an ordinary food processor and blend in batches instead). Once the mixture is pureed stir through the coconut milk.
  • Divide between bowls and serve with a slice of thick crusty bread.


  • Want to add some protein to this dish? Just pan fry a few slices of prosciutto and add them as a soup topper. Highly recommended, cos seriously delish!
  • Don’t have coconut milk in the pantry? Stir through some regular milk or cream instead, or just leave it out completely – it’s still super delish without it.
  • Leftovers? Pop them in the freezer for a rainy day.



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