Pumpkin Soup


This super simple, yet extremely delicious recipe was given to us by Thuy-Vy, from France. With Vietnamese roots too, she eats this soup often with her family, both hot as a main course (with some delicious crusty bread) or cold as a dessert. With only 2 ingredients, and nothing to do but chop & boil, how perfect is this?!



  • Pumpkin (1 whole)
  • Coconut Milk (4 cans of 400ml)
  • Parsley (to decorate)


  1. Chop up your pumpkins into small cubes, scooping out the flesh and removing the seeds.
  2. Place the cubes in a large saucepan, and follow with the coconut milk.
  3. Mix together and turn on the heat, and let simmer until the pumpkin is hot through.
  4. Here you can either serve straight away, giving yourself pumpkin lumps in your soup, or let simmer for a while longer until the pumpkin disintegrates and creates a creamy, thicker soup.
  5. Serve with a sprinkle of parsley, either hot or cold!