Low-Carb Pumpkin And Coconut Soup

Low-carb pumpkin and coconut soup is the perfect winter warmer. Freeze extra in muffin tins and pop into ziplock bags for individual portions to thaw and re-heat.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Servings: 6
Total Carbs: 11.4g
Fibre: 1.5g



  • Place all the ingredients into the slow cooker dish. Mix.
  • Cook on HIGH for 4-6 hours OR Cook on LOW for 6-8 hours. 
  • Puree until smooth using a stick/immersion blender using the bald attachment. Keep warm until ready to serve.
  • Garnish with coconut cream.


The recipe makes a large, heavy, thick soup.
To make this lower carb, you can add more liquid to dilute the soup, add more low carb vegetables such as cauliflower, or serve as a side dish.
I love throwing everything in the slow cooker when I know I won't be home until late and I need dinner ready and waiting. Alternatively, cook on the stove top for 30 - 45 minutes.
Serving: 250ml | Calories: 234kcal | Carbohydrates: 11.4g | Protein: 2.3g | Fat: 21.7g | Fiber: 1.5g | Sugar: 6.4g