Curried Coconut Butternut Pumpkin Soup

Curried Coconut Butternut Pumpkin Soup

A simple roast and purée of all the ingredients makes this soup an easy prep and meal planner. If you aren't a curry fan, simply omit and add your favourite spices.

Makes 4 Servings (6 cups)
Total Time 1 Hour 17 Minutes
Difficulty Easy
Container Low-Profile 2.0-litre Container


  • 2 Tablespoon extra virgin olive oil
  • 1 garlic clove, peeled
  • 1 small (140 g) onion, peeled, quartered
  • 2 small (125 g) parsnips, cut into large chunks
  • 2 (100 g) celery stalks, cut into large chunks
  • 2 cups (300 g) butternut pumpkin, peeled, seeded, cut into large chunks
  • 4 fresh sage leaves
  • 2 teaspoon (4 g) curry powder
  • ½ teaspoon (1 g) ground cinnamon
  • 1 pinch (1 g) red pepper flakes
  • 1 teaspoon (5 g) salt, optional
  • 2 ½ cups (625 ml) vegetable stock
  • 1 cup (250 ml) light coconut milk


  1. Preheat oven to 175°C.
  2. Place the garlic, onion, parsnip, celery, pumpkin, sage, curry powder, cinnamon, pepper flakes, salt and olive in a medium bowl and toss to coat. Spread evenly on a parchment-lined sheet tray and place into preheated oven. Roast for 45-60 minutes or until vegetables are cooked thoroughly.
  3. Remove from the oven and cool slightly. Place vegetable stock and coconut milk into the Vitamix container and add the roasted vegetable mixture. Secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2 minutes. Pour into a soup bowl and enjoy.


Try adding a slice of turmeric root, or a pinch of ground turmeric to this blend for an additional boost of health benefits. Squash or pumpkin may be used interchangeably in this recipe depending on availability.

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