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Pumpkin Tumeric & Coconut Soup




For the soup

  • 1 tbsp coconut oil
  • 1 x 1kg pumpkin
  • 2 onions, roughly chopped
  • 2 sticks celery, roughly chopped
  • 2 cloves garlic, peeled & chopped
  • 1 inch piece turmeric, grated
  • 1 1/2 inch piece ginger, peeled & grated
  • 400ml vegetable stock
  • 300ml coconut milk
  • a squeeze of lime

To serve

Rich and warming, this gently spiced soup is very simple to make and really celebrates the wonderfully velvety texture that pumpkin flesh gives. If you’re a fan of spice, you can add a fresh red chilli to the vegetables or a teaspoon of dried chilli flakes. We always make the most of seasonal, organic ingredients from our Market Garden during our classes at The Cookery School, from Seasonal Organic Suppers to Inspiring Dishes from The Market Garden, Eat to be Healthy and our wonderful Chef’s Table Suppers.



Dice the pumpkin into rough 1 inch cubes, discarding the seeds and removing the skin.

Heat the coconut oil in a deep saucepan, and add the chopped onion and celery. Cook over a moderate heat for 10 minutes until the vegetables have softened without taking on any colour.

Add the garlic, spices and cubed pumpkin to the pan. Stir well and continue to cook over the heat for 5 minutes, covered with a lid. Season with salt and pepper, add the vegetable stock and bring to the boil. Turn down to a gentle simmer, cover with a lid and leave to cook for 12-15 minutes until the pumpkin is tender and crushes easily with the back of a fork.

Add the coconut milk, remove from the heat and puree in a jug blender until completely smooth and velvety. Return to a clean pan, add a squeeze of lime juice and taste to check the seasoning.

Heat until piping hot, without letting the soup boil, before serving in deep bowls topped with coconut flakes, pumpkin seeds, coriander leaves and a swirl of extra virgin olive oil.


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