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Coconut, Pumpkin and Carrot Soup

5 from 8 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 135 kcal


  • 1 can Coconut milk
  • 1 small Hokkaido pumpkin
  • 100 ml Water
  • 1 Diced carrots
  • 1 tsp Salt and pepper
  • Chilli (cayenne pepper)
  • 0,5 tsp Sugar
  • Orange zest
  • 100 ml Freshly squeezed orange juice
  • 2 tbsp Pumpkin seeds without shell


  • Pumpkin, clean, cut into small pieces.
  • Put coconut milk and water in a saucepan, add pumpkin and carrot, season. Cook for about 20 minutes until the pumpkin is soft to mix. Grated oranges and add juice.
  • Mix the soup, season to taste. Place in plates and decorate with pumpkin seeds.


Serving: 100gCalories: 135kcalCarbohydrates: 7.1gProtein: 6.8gFat: 8.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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