Pumpkin, Carrot, Sweet Potato & Coconut Milk Soup

This soup is a concentrate of flavors and vitamins ! And talking about vitamins, as Winter is still around, we should eat a lot of vitamin A to prepare for a beautiful complexion when Spring comes ! With fresh chopped herbs, chia seeds and some peanuts (optional for the ones who can), trust me this soup is worth a try… I’ve used some blue Hungarian pumpkin (its skin was light blue, a true beauty) but a regular pumpkin will do also the trick. I’ve made my own stock for the soup but if you’re in a hurry, you can also use some vegetable stock bought in organic stores. Ingredients for 100 cl vegetable stock:

  • half a 21 cm pan filled up with water
  • 200g pumpkin
  • 150g celeriac
  • one red onion
  • one yellow onion
  • one medium leek (white part) sliced
  • 3 cm ginger, unpeeled and sliced
  • one tsp coarse salt

Ingredients for the soup:

  • 2 tbsp olive oil
  • 2 medium onions diced
  • 2 tsp sea salt
  • 1 tsp turmeric
  • 1 tsp pepper
  • 7 small carrots, peeled and diced
  • 1 large butternut, peeled, seeded and diced (approx. 300g)
  • 1 large sweet potato, peeled and diced
  • 1 cup coconut milk
  • few parsley and coriander leaves
  • 1 tbsp chia seeds
  • 1 tbsp unsalted peanuts (optional)


  1. Prepare the stock and let it simmer till the vegetables are cooked and tender
  2. Drain the vegetables and keep them, you will use them for a delicious mash later
  3. Set aside the stock
  4. In another pan, add the olive oil and the onions
  5. When the onions are slightly brown, add the other vegetables and the stock
  6. Let the preparation simmer on low heat till the vegetables are tender.
  7. Add the coconut milk and mix all the ingredients with a blender, till the preparation is homogeneous.
  8. Serve with some extra coconut milk, some parsley and coriander leaves, some chia seeds and few peanuts.

Enjoy !