This gently spiced pumpkin soup is a perfect winter warmer. The natural sweetness of roasted pumpkin pairs beautifully with creamy coconut and the subtle heat of fresh ginger. It’s easy to make and wonderfully soothing – ideal for a light lunch or dinner. Use chicken stock for added nourishment, or keep it plant-based with vegetable broth for this beautiful pumpkin soup. 

Serves:  3-4 people

Ingredients

• 1 kg Kent pumpkin peeled and chopped

• 500 mL broth of your choice

• 250 mL coconut milk

• 20 g fresh ginger

• 1 tsp ground cumin

• ½ tsp ground cinnamon

• 2 tbsp olive oil or coconut oil

• Sea salt and black pepper to taste

Method

1. Roast the pumpkin:
   Preheat your oven to 180°C. Spread the pumpkin pieces on a lined baking tray. Sprinkle with cumin, cinnamon, salt and pepper, then drizzle with oil. Roast for about 45 minutes.

2. Blend:
   Transfer it to a blender along with the ginger, coconut milk and broth. Blend until the pumpkin soup is smooth and creamy. Taste and adjust seasoning if needed, then top with fresh herbs or roasted pumpkin seeds if you like. Enjoy this deliciously warming pumpkin soup. 

This pumpkin soup is grounding, nourishing and easy on digestion – everything your body needs on a chilly day.