Winter Warmers in the Kitchen: Pumpkin & Coconut Soup

Winter Warmers in the Kitchen: Pumpkin & Coconut Soup


There is nothing better than a big hot bowl or mug of soup to warm you up during winter. Here at Jag, one of our favourites in pumpkin soup – a classic! But even the classics have a little room for reinvention, and with the subtle notes of creamy coconut added to this recipe, we’re sure you’ll also have a new favourite recipe taking pride of place in your kitchen.

This recipe is delicious, quick and simple to follow – and is fast becoming a firm favourite.

Bon appétit!

Prep time: 15 minutes, 15 minutes standing time
Cooking time: 30 minutes
Serves: 6-8


  • 1 large Pumpkin peeled and diced
  • 1 Tbsp (15g) Coconut oil (can substitute for olive oil or butter)
  • 2 Onions, chopped
  • 2 Garlic cloves
  • 4 cups (1L) Water
  • 1½ cups (375ml) Coconut cream or milk
  • Salt and pepper
  • 1 Chilli, halved
  • 1 Tbsp (15ml) Coconut cream for garnishing
  • Desiccated Coconut to garnish


  1. Add your coconut oil to the hot pot and slowly cook the onion, then after 5 minutes add in the pumpkin and garlic.
  2. Continue to cook for 5 minutes, then add in the remaining ingredients and allow to simmer for about 45 minutes.
  3. Let the soup cool for 10 minutes or so before puréeing to a smooth consistency.
  4. Garnish with a swirl of coconut cream and sprinkling of desiccated coconut on top to serve.


Recipe from What The Fat book


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