Chunky Asian Coconut Pumpkin Soup

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Soup soup soup, I feel like I consume that many bowls of it during the winter months… It is seriously the best meal though as you can pack a bowl full with lots of veggies, turmeric, ginger, chilli and all sorts of other immune boosters.

I love creamy pumpkin soup made with coconut milk and have this a lot however sometimes I feel like a soup that is a little lighter so I have been experimenting with use coconut water  instead and I am loving it! My favourite coconut water to use is Natural Raw C as it is 100% natural coconut water sourced from young, green coconuts with no added sugar, sodium or any other nasties.

Try it out for yourself and let me know what you think!

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Serves 2


  • 3cm Ginger, grated
  • 1 red chill, chopped finely
  • 1 tablespoon coconut oil
  • 350g pumpkin, peeled and roughly chopped
  • 1 tsp ground turmeric
  • 1.5 cups Coconut Water
  • 2 cups water

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  1. In a large pot add the coconut oil, turn heat to medium and add the ginger and chilli.
  2. Saute for 1 minute, stirring
  3. Add the rest of the ingredients and bring to the boil
  4. Reduce heat to simmer and let it cook until the pumpkin is soft
  5. Serve immediately or you can also place in the freezer for another day.

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