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Spicy Pumpkin Soup

Spicy Pumpkin Soup

Serves 4-6.


  • ½ Queensland Blue Pumpkin
  • 1 large onion
  • 3 cloves garlic, finely chopped
  • 2 carrots, chopped
  • 1 bunch coriander, chopped
  • 1 large red chilli, finely chopped
  • 1 can good quality coconut milk
  • 2 litres chicken stock
  • Extra virgin olive oil
  • Coconut chips, toasted


Set the oven to 200°C. Peel the pumpkin & carrots and chop into small pieces. Place on a baking tray, drizzle with extra virgin olive oil and cook until caramelized (golden brown) approximately 15-20mins. Finely chop the garlic and onion and cook in extra virgin olive oil in a stockpot until slightly caramelized. Add the roasted pumpkin, carrot and 2 litres of chicken stock and simmer until tender. Purée in the pot with a hand mixer until smooth. Add coconut milk, chopped coriander and chilli. Put into serving bowls, garnish with coriander and toasted coconut chips and a single fine shred of chilli.      

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