Total Time
Prep 0 mins
Cook 0 mins

I have tried all these soups and they are good, they all freeze well.


  1. Place all ingredients except coconut cream in a large saucepan and simmer until pumpkin is tender, about 30 minutes.
  2. Puree mixture and return to the saucepan.
  3. Stir in coconut milk and reheat. Season to taste. Maybe frozen
Most Helpful

A clove of garlic and the juice of 1/2 a lime is exactly what this soup needed. Still - it is an excellent base soup, and the seasonings can vary. I used garam masala, as I had no chili powder on hand....may even risk a little cinnamon next time.

Wyaltheou October 24, 2008

Good soup - added a clove of garlic and I think Lime Juice would be better if you had some to hand.

chef vally UK October 15, 2007