Sweet potato, pumpkin and coconut soup

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A warming and nourishing soup. This sweet potato, pumpkin and coconut soup is perfect for lunches or dinners and it freezes beautifully for those nights where you need a night off cooking.

Served with coconut flakes and chilli flakes.

  • Vegan*. Vegetarian. Meat-free. Nut-free.


  • Cost per serve : Individual = $11 / serve. Serves 2 = $10 / serve. Family = $7.60 / serve. 





Microwave: This dish can be microwaved in the packaging. However, if your dish has a plastic lid, please remove it as it is not microwave safe. Microwave for the length of time, according to portion size but more specifically, your own microwave oven. Ensure you stir halfway through the cooking time reheat evenly.

Stovetop: Empty contents into an appropriately sized saucepan. Heat on low until warm, stirring occasionally. Add a small amount of water if you would like to loosen the sauce a little.

Garnish: Once hot, pour carefully into a soup bowl and sprinkle with the parmesan cheese.

Freeze: This dish is suitable for freezing, in its own packaging, for up to 3 months.


Serving suggestions

Top with coconut flakes and chilli flakes. Enjoy this soup on its own or with some warm crusty bread.


Homemade vegetable stock (water, onion, carrot, leek, celery, parsley, thyme, bay leaf, black pepper), lemongrass, kaffir lime leaves, pumpkin, sweet potato, onion, olive oil, fresh ginger, ground cumin, coconut milk, sea salt, black pepper.




The Relish Mama kitchen cooks with ingredients containing all common allergens. While we aim to avoid cross-contamination, we cannot guarantee a total absence of these products in any of our meals.

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