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Creamed Coconut and Pumpkin Soup

Preparation Time
10 - 15 minutes

Cooking Time
35 - 40 minutes


Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 small pumpkin, skin removed and chopped
  • 1 ½ white onions, chopped
  • 4 garlic cloves, chopped
  • ½ green chilli (or 1 whole if you like your food with spice!) sliced
  • 1 inch ginger, peeled and chopped
  • 1 tsp. Lucy Bee Turmeric Powder
  • 750ml vegetable stock
  • 2 tbsp. Lucy Bee Creamed Coconut
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • To serve:
  • Crumbled feta
  • Chopped chilli (if you fancy the heat)
  • Chopped parsley


  1. Melt the Lucy Bee Coconut Oil in a large casserole dish over a medium heat.
  2. Add the pumpkin, cook for 5 minutes then add the onion and sauté until golden.
  3. Next add the garlic, chilli, ginger and Lucy Bee Turmeric Powder.
  4. Cook for a further 6-8 minutes, before adding the stock and stirring in the Lucy Bee Creamed Coconut.
  5. Simmer for 15-20 minutes, until the pumpkin is soft. Season then allow to cool.
  6. Blitz the soup in a food processor and serve with the suggested toppings.

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