Pumpkin Soup


  • 2 tbsp olive oil or coconut oil

  • onion, finely chopped

  • 1 clove of garlic

  • Thumb size piece of root ginger, peeled and finely chopped

  • 1 red chilli, finely chopped

  • 1tsp ground cumin

  • 1tsp ground coriander

  • 1tsp ground turmeric

  • 1kg pumpkin or squash, peeled, deseeded and chopped into chunks

  • 300 ml vegetable stock or chicken stock

  • Tin of coconut milk

  • Black pepper & sea salt to taste

  • Fresh coriander to garnish


1. Roast the chopped pumpkin/squash in the oven 180oC for 45 mins until golden

2. Sautee the onion, garlic, chilli, ginger and spices in a large saucepan

3. Add the pumpkin flesh, stock and coconut milk

4. Bring to boil and simmer for 40 mins

5. Blend with hand blender and serve with fresh coriander and wholemeal bread/crackers