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Spiced Pumpkin Soup


(yield: 6-8 servings)

1 Tablespoon avocado oil

1 small onion, finely chopped

1 medium carrot, medium dice

1 stalk celery, medium dice

2 teaspoons fresh ginger, finely chopped

2 teaspoons turmeric

2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon crushed red pepper flakes

1 Tablespoon salt

5 cups pumpkin, cubed

10 cups water

1 Tablespoon arrowroot powder

1/3 cup coconut cream

1/4 cup pumpkin seeds, toasted (for garnish)

In a medium pot, heat oil over medium flame. Add onions and cook 1-2 minutes. Add carrots and celery, cook another 1-2 minutes. Add ginger, spices, salt and pumpkin, stirring to combine.

Pour in water and bring to a boil. Reduce heat to low and simmer 30-35 minutes. Remove pot from heat. Using an immersion blender, blend soup until smooth. In a small bowl, whisk together arrowroot powder and 1-2 tablespoons of coconut cream until smooth. Stir mixture into soup and return to heat. Bring soup to simmer and stir in remaining coconut cream. Garnish with pumpkin seeds.

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