Sunday in the Sharing Bali kitchen. Pumpkin coconut soup is on.

I’ve decided that Sunday is the perfect day to share a recipe with you so you too can have a taste of Sharing Bali today. Stand by for Sunday treats.pumpkin soup ingredientsToday… pumpkin soup with a twist. Flavoured with coconut and cinnamon, it is a creamy delicious tropical version of pumpkin soup. Wayan created this recipe in his vegetarian restaurant in Ubud over 20 years ago and it is still an all time fave with our guests here in the village.

This what you need:

¼ of a pumpkin, peeled

4 sections garlic peeled

5 small onions peeled

1-2 tomatoes

1 carrot

½ cup freshly grated coconut

chunk of cinnamon


Next… do this:

Roughly cut pumpkin into small chunks.

Cut onions, garlic and tomato into quarters.

Bring water to boil in a medium saucepan. Add pumpkin, onions, garlic, tomato and salt. The water should easily cover the ingredients.

Boil until pumpkin softens. Remove half of the liquid.

Prepare coconut milk by gradually adding a cup of water to grated coconut. Squeeze coconut and water by hand until you have watery paste that can be poured through a fine sieve. Discard the coconut pulp and only use the liquid. Add to the saucepan.

Bring back to the boil and simmer for 1-2 minutes.

Remove cinnamon stick. Blend until smooth.


This is an easy one to try at home.. guaranteed to transport you back to Sharing Bali.

You’ll find more delicious Sharing Bali recipes in my book “Every Day Is New Life”.


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