Recipe: Curried Carrot and Pumpkin Soup with Coconut Milk,


  • 1 tablespoon Coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 teaspoon Madras Curry Powder
  • 200 gm Pumpkin
  • 100 gm Carrots
  • 3 cups vegetable stock/ Chicken Stock (as per preference)
  • 1 can coconut milk


  • Extra coconut milk and pumpkin seeds


  • In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes until softened. Add garlic, ginger and curry powder and cook for 1 to 2 minutes until fragrant.
  • Stir in the roughly cut pumpkin and carrots for 5 minutes add broth. Increase heat to high and bring to a boil.
  • Put heat to low, cover and simmer for about 10 minutes.
  • Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches until smooth.
  • Put it back on flame and add coconut milk. (check for consistency as it should not be too watery)
  • Season with salt and pepper to taste.
  • Serve hot, garnished with a drizzle of coconut milk and roasted pumpkin seeds.