Healthy Holiday Pumpkin Soup

With the Holiday season right around the corner, I wanted to share a few of my favorite fall recipes. This soup is perfect whether you’re cooking for a holiday party or just a night in with your friends! Enjoy xx

Healthy Holiday Pumpkin Soup

Healthy Holiday Pumpkin Soup


Ingredients for Pumpkin Soup

  • 1 sugar pie pumpkin
  • 1 cup of chopped carrots
  • 1 whole oinion chopped
  • 2 tbsp coconut oil
  • 4 large garlic cloves or 5 small cloves
  • 2 inches freshly grated ginger fresh
  • 2 tbsp Coconut cream for soup extra for garnish
  • 2-3 tbsp organic maple syrup to your liking
  • 4 cups of chicken or vegetable broth
  • 1/4 tsp thyme
  • 1/16 tsp Ground sage
  • 1/8 tsp Cinnamon
  • 1/16 tsp Nutmeg
  • 1/4 tsp Fennel seeds whole
  • 1/16 tsp cayenne
  • 1/8 tumeric powder
  • Salt and paper to taste use Celtic salt

Pumpkin seeds ingredients

  • 2 tbsp coconut oil
  • Large tbsp honey or maple syrup if you prefer
  • 1/8 tsp ceylon cinnamon
  • 1/8 pumpkin spice
  • pince of salt and pepper


Pumpkin soup Instructions

  • Add coconut oil into the pan, turn pan onto med-high heat.
  • Add carrots and cook for 2 minutes, then add onions and cook for 3 min.
  • Add in all seasonings, then add in garlic and ginger, add in roasted pumpkin (or if using a can use pumpkin pure)- for fresh pumpkin cook for around 2 minutes, stirring consistently
  • Add in vegetable or chicken broth, bring to a simmer, and cook 10 minutes or until pumpkin is fully cooked
  • Remove from heat, let cool for 1 minute, add into vitamix or any bender until pureed. While blending on a lower setting, add in 2 tbsp of organic coconut cream.
  • Transfer to a bowl, serve with roasted pumpkin seeds, kale, and coconut cream

** if soup seems too thick, feel free to add any vegan milks or vegetable or chicken broth and blend until desired consistency.

    Pumpkin seed instructions

    • if using whole pumpkin, rinse and dry seeds
    • Add to a bowl with coconut oil, honey, cinnamon, pumpkin spice, and salt & pepper. Mix well.
    • Spread on baking sheet with parchment paper
    • Bake on 350 for 15-20 min or until golden brown

    For kale topping

    • 1 bunch organic kale, washed dried and chopped
    • 2 tbsp olive oil
    • 1 small shallot minced
    • 2 tbsp seseme seeds

    For kale instructions

    • Add olive oil into pan and saute shallot for 1 min
    • Add kale, add salt and pepper, cook until wilted
    • Add sesame seeds and set aside to top for soup later.

    What do you think?

    Your email address will not be published.

    Recipe Rating

    No Comments Yet.

    Sign up to receive exclusive content updates and recipes!

    Fresh Ginger Juice Tea and Super Green Shot
    Healthy Holiday Pumpkin Soup