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Fijian Pumpkin Soup

Fijian pumpkin soup recipe — velvety roasted pumpkin blended with coconut cream, ginger, and a hint of chili, a golden, warming bowl of pure island comfort.

⏱ 15 minPrep time
🔥 30 minCook time
🍽 4Servings
🏷 Fiji KitchenCategory
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Fijian Pumpkin Soup

Pumpkin grows with little fuss in Fijian gardens, and this silky soup has become a favorite in homes and resorts alike. It takes the island’s beloved pairing of pumpkin and coconut and turns it into a first course that tastes far more elegant than its humble ingredients suggest.

What makes it great: roasting the pumpkin first deepens its sweetness, while coconut cream and ginger give the soup a lush, fragrant finish. It is easy, comforting, and beautiful in the bowl — golden sunshine in soup form.

Step by stepInstructions

  1. Preheat the oven to 400 degrees F. Toss the pumpkin with 1 tbsp of the oil and a pinch of salt on a baking sheet.
  2. Roast for 25-30 minutes until tender and caramelized at the edges.
  3. Heat the remaining oil in a pot and cook the onion until soft, about 5 minutes; add the garlic, ginger, and chili flakes and cook 1 minute more.
  4. Add the roasted pumpkin, coconut milk, and stock, bring to a simmer, and cook for 10 minutes.
  5. Blend until velvety smooth with an immersion blender, season with salt and pepper, and serve hot, swirled with extra coconut milk.

💡 Chef tips & storage

For a silkier soup, strain it after blending. The soup freezes beautifully, so make a double batch.

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Recipe details

Prep15 min
Cook30 min
Servings4
CategoryFiji Kitchen
PublishedAugust 17, 2026
Emily — the cook behind My Comfort Recipes

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →