Spiced pumpkin, coconut and ginger soup, a winning trio

Are you carving a pumpkin for Halloween? I certainly am this year and it is my first time.

We have always been in Italy for Halloween but this year we decided to spend it at home in the UK and it will be a proper Halloween with costumes for the children, which I bought well in time for the 31st and we will be going out trick or treating.

Although I think carving a pumpkin is fun (and the children certainly love it) I am not impressed that, every single year, so many pumpkins are being thrown away. But why? Pumpkin is delicious.

So here it is (yes another!) pumpkin recipe to inspire you to use this beautiful vegetable. This time it’s a pumpkin soup with coconut milk, ginger and turmeric.. so delicate, aromatic and so tasty. Coconut and pumpkin go incredibly well together.

Happy Halloween!

  • Prep Time : 20 minutes
  • Cook Time : 40 minutes
  • Yield : 4


  • fresh pumpkin peeled – 1 kg – 6 + 2/3 cup
  • onion – 1 large
  • coconut milk – 200 ml – 7 fluid oz
  • turmeric powder – 1 tsp
  • root ginger – thumb size piece – 60 g
  • vegetable broth – 1 Liter – 1.05 qt
  • salt and pepper
  • fresh parsley – small bunch
  • cumin seeds – pinch


Dice the pumpkin. Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil. Add the cumin seeds and continue stirring until the onion is soft.

Add the pumpkin, salt and pepper, the coconut milk, the broth and the turmeric. Put the lid on and cook for about 40 minutes until the pumpkin is cooked.

Whiz, add the chopped parsley, stir and serve. I have decorated it with toasted pumpkin seeds and a touch of cream.

Pumpkin, ginger coconut soup


10 thoughts on “Spiced pumpkin, coconut and ginger soup, a winning trio

  1. It looks delicious and I will try it in the nearest future. Usually I make a simple pumpkin cream soup. We have very delicious pumpkins with a taste of chestnut in Japan so we eat pumpkins lvery often all year round. I check many recipes every day and now there are many with pumpkins but so terrible- all with canned pumpkins. Unbelievable especially in the season of pumpkins. Your recipes are really healthy. Thank you for introducing many new dishes; thanks to you I use quinoa a lot.


    1. Dear Marjana, I totally agree with you: fresh pumpkin tastes so much better and now that pumpkin is in season there is no excuse for not using it. This was the first time I mixed coconut milk with pumpkin and I could not believe how good it was, they just seem to be made for each other. I am very pleased you like my recipes. Enjoy the delicious pumpkins where you live!


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