Pumpkin Soup

A rich and luscious soup will warm you on a cold winter day. It’s not too spicy for kids either.

Pumpkin Soup

Photo: Aleksandra Duda/Shutterstock

Pumpkin Soup


  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1/4 tsp chili powder or to taste
  • 15 almonds
  • 3 tbsp extra-virgin olive oil
  • 4 cups cubed, peeled pumpkin or 2 cups canned
  • Sea salt and freshly ground pepper to taste
  • 1 medium red onion, chopped
  • 2 cloves garlic, chopped
  • 2 tsp grated ginger root
  • 2 cups vegetable stock or water
  • 1 can (14 oz) coconut milk
  • 1/4 cup plain yoghurt


  1. In food processor or clean coffee grinder, process cumin, coriander, turmeric, chili powder and almonds until finely ground.
  2. In large, heavy saucepan, heat oil over medium heat. Add onion, garlic and ginger root. Cook until softened, about 5 minutes.
  3. Stir in stock, coconut milk and pumpkin. Bring to boil, reduce heat to low and simmer, uncovered, 20 minutes or until pumpkin is tender, stirring occasionally.
  4. In food processor or blender, puree half the soup until smooth.
  5. Return to saucepan. Add salt and pepper to taste.
  6. To serve, swirl a spoonful of yoghurt onto soup in each bowl. Sprinkle with toasted pumpkin seeds.
  7. Serves 4-6.

Author: Louise Racine

Louise Racine is a certified nutritional practitioner and owner of Thirteen Moons Culinary Wellness Retreat. Visit the website for info and recipes Thirteen Moons.

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