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Pumpkin, Chilli & Coconut Cream Soup

This tasty and simple recipe was supplied by Maoribank school, in the Garden to Table programme. They used pumpkin, onions, and garlic from their garden to make it, and it is the perfect winter warmer!


  • 1/2 large pumpkin or one butternut
  • 1 tsp oil or butter
  • 1 large onion
  • 1 chilli
  • 1 thumbnail-size piece of ginger
  • 2 cloves garlic
  • 1 cup coconut cream
  • Salt & pepper
  • Coriander or parsley to garnish (optional)
  1. Dice and peel the pumpkin, discarding the seeds and fibre. Chop it into small pieces.
  2. Peel and finely chop the onion and garlic.
  3. Grate the ginger.
  4. Remove the seeds from the chilli and chop finely.
  5. Warm the oil over a medium heat in a large, heavy bottomed pot.
  6. Add the onion, chilli, ginger and garlic. Cook gently until the onion is translucent.
  7. Add the diced pumpkin and add enough water to just cover.
  8. Bring to the boil and simmer until the pumpkin is very tender - about half an hour.
  9. Mash or blend the soup until it is smooth (or chunky if you are using a masher)
  10. Return to the pot, reheat, season with salt and pepper and add the coconut cream.
  11. Serve hot with fresh coriander or parsley leaves (if you have some).

Recipe supplied by Maoribank School (sourced from Lois Daish, Good Food).


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Pumpkin, Chilli & Coconut Cream Soup Comments

  • This is going to be our lunch tomorrow with toasted chiabatta

    Judy McCoid

  • Yum Yum, love it.


  • It sounds yummy and will make it this arvo.


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