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.

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