Pumpkin, sweet potato and coconut soup

When it’s cold outside, a soup is the perfect way to keep warm. This is a super easy recipe with only a few ingredients.

Pumpkin, sweet potato and coconut soup

  • Servings: 2
  • Difficulty: easy
  • Print

Some days you just need soup! This has only a few ingredients and will be ready fast, to keep you warm (or very warm if you add lots of chili)


  • 2 cups of chopped pumpkin, peeled
  • 1.5 cups of chopped sweet potato, peeled
  • 1/2 cup to 1 cup of coconut milk (to taste)
  • 1 red capsicum, halved or quartered
  • 1 red chili


  1. Place the sweet potato and the pumpkin in a large saucepan and cover with water. Bring to the boil and cook until very soft. Drain when ready.
  2. Meanwhile, turn the grill in the oven on, and put the red chili and the capsicum, skin up, under the grill. Cook until well charred and dark, it should take about 5-6 minutes. turn the chili to cover both sides. If you do not have a grill function in the oven, you could also use the gas stove to char. Remove from the grill and place in a bowl, cover with glad wrap and let it sweat for 5 minutes. peel the charred skin from the capsicum – everywhere it was dark it should remove easily, a little less easily from the chili. If some skin is left that is ok.
  3. Place the pumpkin, sweet potato, chili, capsicum, water and coconut milk in a blender and blend until very smooth (you can also place all ingredients in saucepan and use a stick blender). Add salt to taste (I use about 3/4 teaspoon) . Reheat if necessary.
  4. Serve with gluten-free bread or crackers, some chopped chili and coriander. (optional)
  5. Enjoy 🙂

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