This soup is creamy, seasonal and delicious. It is rich in flavour, colour and in nutrients. Enjoy this easy weeknight recipe.


  • 1 Tbsp coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp ginger, finely chopped
  • 1 tsp thyme
  • 1/2 tsp cayenne Pepper
  • 9 cups pumpkin, peeled and cubed
  • 1  (400ml) can coconut cream
  • 1.5 cups vegetable broth
  • salt and pepper to taste
  • toasted pumpkin seeds for garnish (optional)


  1. In a large pot over medium heat, sauté the onion, garlic and ginger in the coconut oil for a few minutes.
  2. Then add the thyme and cayenne pepper and sauté until the onions are softened.
  3. Add in the pumpkin, coconut cream and vegetable stock and bring to a boil.
  4. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes).
  5. Use an immersion blender to blend it smooth inside the pot. If you haven’t got an immersion blender, then transfer to a blender jug in stages and blend until smooth.
  6. Add salt and pepper to taste.
  7. Serve with some pumpkin seeds as garnish (optional).