Spooktacularly Delicious Pumpkin Soup 🥣🎃

This velvety orange delight pumpkin soup recipe from the inspirational Margaret Hirsch is the perfect way to warm your spirits on a chilly night. Bursting with the rich essence of roasted pumpkins and a hint of spice, it’s a bewitching treat for your taste buds.



• 15ml Coconut oil

• 1 Onion (chopped)

• 2 Cloves garlic (crushed)

• 5ml Ginger (minced or finely chopped)

• 15ml Thyme

• 2.5ml Cayenne pepper

• 1 x medium pumpkin, peeled and cubed ( 1 litre)

• 1 Can coconut cream

• 360ml Vegetable broth

• Salt and pepper to taste




• Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté.
• Then add the thyme and cayenne pepper and sauté until the onions are softened.
• Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.
• Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes).
• 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.
• Add salt and pepper to taste.
• Serve with some pumpkin seeds as garnish (optional)

Serves: 8



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