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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!


Units Scale
  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 15- 20 minutes
  • Category: Soup
  • Method: Saute, Simmer, and Blend
  • Cuisine: Pacific Inspired

Keywords: soup coconut ginger turmeric citrus pumpkin