Pumpkin coconut healing soup


Have a cold or the flu? Try pumpkin healing soup to kick up your immune system and get healthy fast. Additionally, this soup is absolutely delicious.
Sweet seasonal pumpkin, rich coconut cream, fragrant spices and fresh coriander leaves.Yum!


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


2-3 Serves

  • 700 g pumpkin, cubed
  • 1 cup coconut cream
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons grated ginger
  • 1/2 tsp turmeric powder or 1 turmeric root, peeled and chopped (fresh turmeric is available in some NZ organic shops)
  • 2 cups Vegetable broth
  • 1 tbs olive/coconut oil
  • salt
  • black pepper
  • fresh coriander leaves

For Serving:

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



Heat 1 tbsp cooking oil in a large saucepan. Add garlic, ginger, and onion, gently cook for about 5 mins, until translucent but not colored. Add peeled, deseeded and cubed pumpkin to the pan, cook for 8-10 minutes, stirring occasionally until it starts to soften and turn golden. Pour two cups vegetable broth, season with salt and pepper. Bring to the boil, then simmer for 10 mins until the pumpkin is very soft.

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

When ready to serve, divide soup between 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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