Creamy Pumpkin & Coconut Soup

Creamy Pumpkin & Coconut Soup

By Cassy Griffiths
0:15 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Easy

It's quick, super easy, the kids love it. My 11 year old cooks it.


  • 2 small or 1 large butternut pumpkin
  • 1 440ml can coconut milk
  • 1 tsp tumeric
  • 1 tsp Vegetable Stock Powder
  • ! onion

Step 1

Chop onion & sauté in pressure cooker until soft.

Step 2

Peel & chop pumpkin, add to onion.

Step 3

Pour in coconut milk & also a can of water.

Step 4

Add turmeric & stock powder.

Step 5

Stir & place lid on pressure cooker.

Step 6

Bring to pressure on high heat.

Step 7

Reduce heat to low and cook for 15 minutes.

Step 8

Run cold water over pressure cooker until pressure is released.

Step 9

Mash or puree.

Step 10


Chef's Tips

Substitute coconut milk for vegetable stock. Great to freeze.



Loved this. My daughter and I ate all of it over 2 days. I used a blue pumpkin instead of the butternut.

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