Pumpkin And Coconut Soup

Simple pumpkin soup is such a classic Australian comfort food. In this recipe, garlic, ginger and asafetida help to energetically warm the coconut milk making it more valuable for new mums.


Pumpkin and Coconut Soup

Preparation Time 10 Minutes

Cooking Time 25 Minutes

Serves 2—3


2 tablespoons ghee

4 cloves garlic, peeled and finely chopped

chunk fresh ginger, peeled and finely chopped

600 grams chopped pumpkin

3 cups water

1 cup coconut milk

pinch asafetida

1 teaspoon Himalayan rock salt

small bunch coriander leaves, to taste


  • Heat ghee in a large saucepan over a medium heat. Gently fry garlic and ginger in ghee until soft

  • Add pumpkin, water, coconut milk, asafetida and salt and bring to boil

  • Reduce heat and simmer, stirring occasionally for 15 minutes.

  • Add coriander leaves and turn off the heat. Puree with a stick blender until creamy and serve.

Looking for more nourishing, traditional recipes ideal for new mums please check out my book Nourishing Newborn Mothers - Ayurvedic recipes to heal your mind, body and soul after childbirth. Buy it now or click here for more info.

Nourishing Newborn Mothers

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