Coconut Zest Pumpkin Soup


With Winter just around the corner and cold nights ahead, it’s the perfect time to make some yummy homemade soup – and what’s better than pumpkin soup?

This pumpkin soup is not just your standard soup, I have made a special recipe for you to help beat those pesky and annoying colds and coughs AND help contain the dreaded MAN flu. There’s only so much a woman can take of the dreaded man flu…


With cold fighting foods such as ginger and lemon infused with the vitamins from the pumpkin and carrot you are sure to have a great immunity booster for your winter’s dinner and some beautiful flavours to add to your classic soup.

I love to serve this with homemade sourdough or some garlic butter bread rolls.


If you wish to make a big batch, just double the recipe and freeze what you don’t use.


Makes 4-6 servings, depending on your bowl size.


What you need:


  • Half a pumpkin
  • 1 onion
  • 1 large carrot or 2 smaller carrots
  • 1 Knob of ginger
  • 2 fresh lemons
  • 2 Tablespoons of Pure maple syrup or brown rice malt syrup, Alternatively you can use maple syrup
  • 25 grams of butter
  • 1 vegetable stock
  • 600ml of coconut cream
  • Handful of pumpkin seeds
  • Salt and pepper to taste


How to:


I used a pressure cooker, and it was ready to eat within 40 minutes.  You can also use a slow cooker or boil everything in a pot on a lower heat on the stove.


  • Prep your pumpkin by cutting it in half, remove its shell and seeds. Cut into cubes and place into the slow cooker.
  • Remove onion skin and slice it up. Place in your cooker along with 1 large chopped carrot
  • Grate your ginger, if you love ginger feel free to add more!
  • Add your butter, coconut cream, maple syrup and crush your vegetable stock cube
  • Squeeze the juices of 2 fresh lemons and stir
  • If in slow cooker, set and leave until done same with pressure cooker. If you choose to make in pot on stove I suggest to roast your vegetables until soft before adding everything in the pot as it will cut your time in half!
  • Once cooked and smelling delish! Wait for it to cool a little and chuck it in your blender/food processor and whizz until smooth and creamy!
  • If mixture is too thick add in the remaining coconut cream and blend
  • Add salt and pepper to taste
  • Serve with a garnish of pumpkin seeds and fresh toast