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Curried Pumpkin or Butternut Squash Soup

Preparation Time
15 minutes

Cooking Time
40-60 minutes


Allergy Information
Gluten Free, Wheat Free


  • 2 tbsp. Lucy Bee Coconut Oil
  • 2 garlic cloves, chopped
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 1 medium pumpkin or butternut squash, peeled and chopped
  • 1 tbsp. medium curry powder
  • 80g Lucy Bee Creamed Coconut
  • 340ml water for the coconut milk
  • 500ml water
  • 500ml stock of your choice
  • Coriander, chopped


  1. Heat Lucy Bee Coconut Oil in large saucepan, sauté garlic, onion, carrot and celery until tender.
  2. Add Lucy Bee Creamed Coconut and water to a blender and blend until completely combined to coconut milk.
  3. Stir in curry powder and mix well. Add pumpkin/squash, coconut milk, water and stock stir.
  4. Bring to boil.
  5. Reduce heat, cover and simmer for about 40 minutes to an hour adding more liquid (this could be more coconut milk to make it creamier ) if required.
  6. Check vegetables are soft. Pour into a blender or use hand blender and puree.
  7. Serve with chopped coriander.

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