Creamy Pumpkin Coconut Soup


  • 1.5kg jap pumpkin, skin off, chopped
  • 500g sweet potato, peeled, chopped
  • 5 cloves garlic, chopped
  • 1 1/2 brown onions, sliced
  • 500ml organic chicken bone broth
  • 1 can (270ml) Ayam full-fat coconut cream
  • 1 tsp turmeric powder
  • 1/2 cup fresh parsley, chopped
  • Salt & pepper to taste


Brown onion and garlic in large pot for 3-5 minutes or until soft. Add all other ingredients, except for the coconut cream. If necessary (to submerge the vegetables) add another 1-2 cups water. Make sure not to had too much water, as this will produce a very runny soup.

Bring to the boil, then reduce to a simmer and cook for 20-30 min, or until sweet potato and pumpkin are cooked through.

Transfer to blender or food processor, adding coconut cream. Blend until smooth and creamy.

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