Heart-Warming Pumpkin Soup

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What else do you want to do on those cold, dreary, wintery days than stay snuggled up on the couch with a thick blanket, beanie, ugg boots, hoodie and your dog?… Eat (or drink) soup. This heart-warming liquid gold will keep you cozy and warm all day long while you stay sausage-rolled in your favourite fluffy blanket. On these days I love to turn on the oven, roast a big batch of pumpkin, heat up the stove and create a big, delicious pot of pumpkin soup. I make use of all the leftovers by freezing meal sized portions so that I can quickly and easily heat it up next time the grey, dark, dreary weather strikes. Serve it hot, with a warm, thick slice of your favourite bread and sprinkle with freshly picked coriander. This recipe is actually extremely quick and easy to make, you will have created a winter warmer in no time at all.

Enjoy xx


Serves: 3-4


  • 1 Large Butternut Pumpkin
  • 1 Brown Onion
  • 1 Garlic Glove
  • 1 Can (400ml) Coconut Cream
  • 500ml Vegetable Stock
  • 2 Tbsp Coconut Oil (or olive oil)
  • 1 Tsp Cumin Powder
  • 1 Large Handful Fresh Coriander
  • Salt & Pepper


  1. Preheat your oven to 200 degrees (fan-forced) and line a baking tray with baking paper.
  2. Start by peeling the butternut pumpkin, halving it and spooning out the seeds.
  3. Chop the pumpkin into large cubes and place on the lined baking tray.
  4. Drizzle with 1tbsp of coconut oil, season with salt and pepper and sprinkle with cumin. Toss until every piece is well coated.
  5. Place in the oven and bake for 20-30 minutes until the pumpkin is golden and soft when pricked with a fork.
  6. Whilst the pumpkin cooks, peel and dice the onion and garlic.
  7. Heat a large pot over a medium heat and add 1tbsp coconut oil.
  8. Add the onion and garlic to the pot and stir until translucent and fragrant.
  9. Now add the stock and coconut cream to the pot. Stir until combined and allow to sit, covered, over a medium-low heat to warm up whilst you wait for the pumpkin to cook.
  10. Once the pumpkin has cooked, place it into a blender and blend until you reach a smooth puree. (Alternatively: Add to the pot and use a handheld stick blender to form a liquid soup).
  11. Gently and slowly spoon the pumpkin puree into the pot and stir until combined and smooth (if you would like your soup to be more liquid, just add some water).
  12. Heat the soup, stirring occasionally, until you reach a desired temperature.
  13. Using a ladle, spoon the soup into bowls and serve with fresh coriander on top.
  14. Leftovers will keep in the fridge in an airtight container for a week. Alternatively – portion the soup out into meal sizes and freeze for months!


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