Pumpkin and Coconut Milk Cup a Soup

This is pumpkin month and I love it.  

Mini ones, giant ones, funny shape ones and even better pick your own ones.  

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I wanted to make something the whole family would eat, so something small boy friendly whilst still being full of flavour for us.  I used half a large pumpkin in this recipe and saved the other half for something else which I will share soon.

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The mini ones make super props don't you think?! 


  • 2 medium onions
  • half a pumpkin
  • drizzle olive oil
  • 500ml stock (I used boiling water and a Knorr vegetable gel pot)
  • 250ml coconut milk
  • salt and pepper
  • pistachio nuts to garnish
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Dice your onion and pumpkin and soften in a drizzle of olive oil for 5 - 10 minutes. Add your stock, bring to the boil and then simmer for approximately 20 minutes until the pumpkin flesh is soft. Test with a knife.

Blend until smooth and add the coconut milk, season with salt and pepper and garnish with chopped pistachio nuts.

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I like to serve it in little mugs. A lovely alternative to watery cup a soups!  

Dip in chunks of crusty bread. 

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There's something quite heart warming about holding a cup of soup in your hands. How sweet are the copper mugs - 50p from my local charity shop?!  

I have some super cute photos to share later this week. Straight from the patch.