The MD & Chef Team Podcast

Pacific Inspired – Pumpkin, Coconut, and Citrus Soup

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Pacific Inspired – Pumpkin, Coconut, and Citrus Soup


Recently I made this soup for friends, some were skeptical of the different spices and flavours. Well, they were won over, as they all asked for the recipe, so I had to get this out to them and you.

Lots of variations to this recipe, so check those out in the notes, and let this Soup win you over too!


  • 2 cups coarsely chopped pumpkin
  • 1 large carrot chopped
  • 1 medium onion chopped
  • 2 red or green chilies
  • 2 T. tahini
  • 1/2 cup coconut shreds
  • juice of 1 lime
  • juice of 1 orange
  • 6 garlic cloves
  • 1 T. turmeric chopped
  • 2 T. chopped fresh ginger root
  • 1T. cracked black pepper
  • 1 T. quality salt
  • 1 litre coconut milk
  • 1 litre filtered water or broth of your choice



In soup pot with 2 T. warm coconut oil, saute the dry ingredients for 3- 4 minutes on medium heat. Then add the liquid and bring to a light simmer. Cover the pot and cook until the ingredients are soft enough to puree.

Adjust the seasoning to your taste and Wow your family and friends!


  • Use any seasonal vegetables you like and are inexpensive.
  • Adjust the heat with the amount of chilies.
  • you can use peanut butter instead of tahini
  • Use coconut cream or almond milk.
  • A touch of Ghee (clarified butter) to finish adds creamy consistency – *Note: not vegan if you do this.
  • For quicker soup, chop dry ingredients smaller.
  • Category: Soup
  • Method: Saute, Simmer, and Blend
  • Cuisine: Pacific Inspired

Keywords: soup coconut ginger turmeric citrus pumpkin

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