Curried Sweet Potato, Pumpkin and Coconut Soup with Wilted Spinach and Cashews


This beautiful, hearty, healthy soup is not only delicious but really nutritious! You can add pretty much anything you like to this recipe but it’s pretty scrumptious as it too. I’ve topped it with wilted spinach and a sprinkling of sunflower seeds and cashews.


You will need…

  • One can of TCC Premium coconut milk
  • Curry powder
  • Mixed spice
  • 1/4 medium butternut pumpkin
  • One large sweet potato
  • 1 inch piece fresh ginger
  • Salt and pepper
  • Water or stock
  • Spinach
  • Coconut oil
  • Cashews
  • Sunflower seeds

This recipe is all about taste testing. Well, it was for me at least anyway. First, chop the pumpkin and sweet potato into cubes, leaving the skin on to keep in all those lovely extra nutrients! : ) Place in a pan of water and boiled until soft. Remove pan from heat and drain.


Next, grate the ginger into the pan right on top of the pumpkin and sweet potato, leaving the skin on. Add the coconut milk and water or stock then use a hand-held stick blender to combine and liquefy. Season with curry powder, mixed spice, salt and pepper to taste. Heat over a medium flame until hot, do not boil.

In a separate pan, heat a little coconut oil and sauté a few handfuls of Spinach until wilted. Serve on top of your soup with a sprinkling of nuts and seeds for a very wholesome, very filling, warming lunch or dinner.

Enjoy! 😀


5 responses to “Curried Sweet Potato, Pumpkin and Coconut Soup with Wilted Spinach and Cashews

  1. Pingback: I’m catching my husband’s cold. It’s time for soup! « GroundUp·

  2. Pingback: I’m Cuckoo for Coco…nuts!? « Living Large, Spending Small·

  3. Pingback: Squash, Coconut And Spinach Curry « Putney Farm·

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