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MummyCooksPumpkinSoup Main


A delicious way of turning unwanted pumpkin into a healthy, nutritious and affordable meal! Leftovers are a great lunchbox filler now that the days are getting colder.

Recipe courtesy of

Preparation time: 15 minutes

Cooking time: 30 minutes


Serves: 4 people

  • 1 can Coconut Milk
  • 2 cloves Garlic
  • 2 tbsp Ground Cumin
  • 0 - Olive Oil
  • 2 - Onions
  • 1 - SuperValu Chillies
    red, finely chopped
  • 1 bunch SuperValu Fresh Coriander
  • 550 g SuperValu Pumpkin
    peeled and diced into equal pieces
  • 700 ml Vegetable Stock
    low salt


  1. Heat a large pan with olive oil and begin to sauté the onions for 2 minutes, until it starts to go translucent.
  2. Add the garlic, chili and cumin to the onions and cook for a further 2 minutes before adding in the pumpkin.
  3. Allow the pumpkin to cook for a further 2-3 minutes.
  4. Add the stock and bring the mixture to the boil, reduce the heat and simmer with the lid on for 20-25 minutes.
  5. Once the pumpkin is nice and tender blend everything together before stirring in the coconut milk.
  6. Garnish with some coriander and enjoy! 

 Thanks to for sharing this recipe.


  • Gay , 10 Jan 19

    5 stars rating
    Excellent with substitute of Butternut Squash!!

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