Shettleston Community Growing Project

Pumpkin & Coconut Soup - to serve up to 4 people!Pumpkin and Conut Soup

A great tasty recipe to warm you up through the autumn. Try it with a warm crusty loaf sliced thickly and dipped in, it's delicious and satisfying. 


1 medium pumpkin (2.5cm cubes) 1 large onion (diced) 2 garlic cloves 4-5 sprigs thyme 400ml coconut milk 400ml water salt and pepper (to taste) grated cheddar cheese (optional)


Place your pumpkin in a pan with the onion and garlic. Add thyme.

Add 400ml (14 fl oz) water to the pumpkin mix gradually and bring to the boil until the pumpkin softens and pulps.

Pour in coconut milk gradually and allow to simmer for 10 minutes

Serve in bowls and add salt and pepper to taste and add grated cheddar if preferred.