pumpkin soup postpartum nutrition
Pumpkin and Coconut Soup

Pumpkin and coconut soup

This soup is delicious as well as nutritious and will sustain you during that all important postpartum period!  it is great to make a double batch of this to freeze for later.  If you freeze in mug-sized portions it can make a great healthy and quick lunch – just defrost on the stove or in the microwave.


You will need:

2 tablespoons ghee

4 gloves garlic

chunk fresh ginger, peeled and finely chopped

600g chopped pumpkin

1 sweet potato chopped

4 cups chicken broth

1 cup coconut milk

pinch asafoetida or 1 teaspoon of turmeric

1 teaspoon Himalayan salt

  1. Heat ghee in a large saucepan over medium heat, Gently fry garlic & ginger until soft
  2. Add pumpkin, potato, broth, coconut milk, turmeric & salt and gentle simmer until soft.
  3. Puree with a stick blender until creamy and serve