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Nancy's Pumpkin Soup

I know there will be a lot of people thinking about self-isolating at the moment so I thought I would give you ideas about what you can cook and keep if you need it later and can't get out.

Nancy’s Pumpkin Soup

This a beautiful soup, suitable for vegetarian or meat eaters. It’s delicious and can be made in advance and frozen for when you need it.


· 1.2kg of diced pumpkin (use any pumpkin you like)

· 400 mls of Coconut Milk

· 1 onion

· 2 cloves of garlic

· 3 cups of veg stock or just water or chicken stock (see recipe for chicken stock or bone broth)

· 1-2 fresh chillies(optional)

· 1Tbls fish sauce(optional)

· 1 Tbls coconut oil for frying

· Salt & Pepper to taste


In a soup pot add oil and cook onion, garlic and chili on a medium heat until soft approx. 8-9 mins.

Add all other ingredients (EXCEPT coconut milk) into the pot and bring to the boil then reduce heat to a simmer for approx. 30 mins. Add more stock or water if you need to. You want to keep the liquid about half way up the pot.

Simmer until diced pumpkin is tender.

Add coconut milk and heat through.

Salt and pepper to taste.

Whizz the soup until thick and creamy. Done! Use parsley or coriander to garnish.

This soup can be cooked, cooled and frozen. I recommend you portion it into zip lock bags and freeze flat. Will keep for up 3 months. Feel free to swap out Pumpkin for Carrots. ENJOY!

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