Serves 6


1/2 Jap or Kent pumpkin, peeled and chopped (about 3 cups of chopped pieces)

1 clove garlic, finely chopped

1 red onion, peeled and chopped

1 can tomato puree (400mL can), salt and sugar free

1/2 can coconut cream (440mL can)

2-3 cups water, approximately (just enough to cover the pumpkin pieces)

ground peppercorns to taste


Place the pumpkin, red onion and garlic in the water in a large soup pot so that the water is just equal to the top of all the pieces. Cook for approximately 20 minutes until tender. Then add all other ingredients and cook for 5 minutes. Blend the soup with a hand blender until pureed or allow to cool and blend.

This is a lovely creamy soup which is very traditional in its flavour.


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