Soup is one of those dishes that gets better a day or two after it's made. Store it in the fridge and reheat for an easy, savory-sweet pumpkin and coconut lunch that's filling, healthy, and loaded with vitamins.

The pumpkin soup also pairs well as a starter. For the final presentation, add a touch of coconut cream, bits of cilantro and croutons, and a dash of red pepper if you enjoy a touch of heat.

Recipe Developer: Ellen Charlotte Marie

Why we love it: Pumpkin coconut cream soup is a crowd-pleaser and readily available for when you need a meal that's filling, delicious, and fall-festive.

Make it for: The beginning of the week so you can enjoy it for lunch while you spend time prepping for the holiday. In addition, this soup is a great appetizer for Thanksgiving, and everyone will love the taste of fresh pumpkin and coconut cream.

Coconut and Pumpkin Soup

Serves 6 people


  • 2 large onions, in rings
  • 2 garlic cloves
  • olive oil
  • 2 stalks (wild) celery, coarsely chopped
  • 2 parsnips, peeled and coarsely chopped
  • ½ small pumpkin, unpeeled and coarsely chopped
  • 1 to 2 tablespoons natural vegetable stock
  • salt and pepper
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon ginger powder or a piece of
  • fresh ginger, grated
  • 4 fl. oz. coconut cream + extra for serving
  • hot water


    • Croutons
    • Cilantro
    • 1 small red pepper (seeded and finely chopped)
    • Dash of coconut cream


  1. Sauté the onion and garlic in a bit of olive oil.
  2. After a few minutes, add the rest of the ingredients except the coconut cream, and cook for 15 minutes.
  3. Add the coconut cream and stir.
  4. Serve with extra coconut cream, cilantro, croutons, and a spoonful of the finely chopped red pepper.

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