Pumpkin coconut healing soup


Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO yummy! Sweet seasonal pumpkin, thick coconut cream, and one secret ingredient. This soup contains the amazing antioxidant turmeric which is a great liver cleanser and anti-inflammatory.


Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy, and textile dye.

I addicted turmeric juice Jamu when I lived in Indonesia. Jamu is a traditional Balinese drink used for centuries as a healing health tonic. The recipe is super easy – just blend fresh turmeric, ginger, lemon, honey with a cup of water. Voila!


Turmeric’s also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. I use this important ingredient for my detox programs. Plus it heals and alleviates conditions of depression, psoriasis, damaged skin, and arthritis.

Pumpkin coconut healing soup


For 2 serves

  • Pumpkin – 700g, cubed
  • Coconut cream – 1cup
  • 1 onion, cubed
  • 3 garlic cloves, sliced
  • 1 cm fresh ginger, chopped
  • 1/2 tsp turmeric powder or 1 turmeric root, peeled and chopped. Fresh turmeric you can find in NZ organic shops.
  • 1/2 cup fresh coriander leaves
  • Vegetable stock – 500 ml
  • 1 tbs olive oil
  • Salt
  • Black pepper

For Serving:

The Green Seed Coconut bacon, croutons or tamari roasted sunflower seeds for garnish.



Heat 1 tbsp olive oil in a large saucepan, then gently cook garlic, ginger, and onion for 5 mins, until translucent but not colored. Add peeled, deseeded and cubed pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden. Pour 500ml vegetable stock or water into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

Pour the soup into a blender, add coconut cream and turmeric powder. Process until smooth.

When ready to serve, divide the soup into bowls and garnish with fresh coriander leaves, seeds, croutons or coconut bacon (coconut bacon from The Green Seed brand is my favorite).



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