Pumpkin Soup with Coconut Milk 



  • ½ small pumpkin or ¼ large pumpkin, peel off the skin, cut into ~1.5cm cubes.
  • 13.5 oz Coconut milk
  • A dash of sugar
  • 2 Tablespoons whipping cream


  1. Add the pumpkin cubes and water (enough to cover all the pumpkin cubes) to a soup pot. Cook.
  2. Mix the coconut milk well; add it into (1).  Add in sugar (optional) after the pumpkin cubes are soft. Mash the pumpkin, don’t make it too smooth, leave some small chunks in the mash. Add in whipping cream and serve.



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