Soul Satisfying Pumpkin Soup


Is there anything more soul satisfying than an awesome delicious cuppa’ soup? Outside of a tub soak in the bath, I reckon this is a close second! Whatever the weather, this creamy flavourful roasted pumpkin soup always manages to hit the spot and voila just like that I feel satiated, nourished, centered and grounded. I love to add some fresh grated nutmeg on top, fresh basil, or parsley (depending on how i’m feeling and what’s in my fridge) and a drizzle of high quality extra virgin organic olive oil on top – YUM! Served up with my homemade  nutty seeded gluten free vegan loaf slice, or a piece of my crusty homemade gluten free bread, or a few gluten free vegan rice chips (I love Lundberg brand) works so well too and I am in my happy cosy soul-soothing place! Enjoy darling.



Soul Satisfying Pumpkin Soup

  • Author: PRISCILLA


  • 1680g    7 Cups Of Organic Vegetable Stock
  • 1380g    1 Large Butternut Pumpkin, peeled, seeded and roughly chopped
  • 240g      1 Large Onion, roughly chopped
  • 240g      2 Large Carrots, roughly chopped
  • 220g      2 Sticks Celery, roughly chopped
  • 24g        2 Tbsps Coconut Oil
  • 15g        3 Cloves Of Garlic, chopped
  • 3g         1 ½ tsps Coriander Powder
  • 3g          ½ tsp Real Salt


  1. Preheat the oven to 180C/ 356F.
  2. In a large bowl, season pumpkin with 1 Tbsp coconut oil, coriander powder, salt and 1/4 Tsp of Black pepper.
  3. Cook in the oven for 35-40 mins, or until soft. Set aside.
  4. In a large pot on the stove on medium heat, add 1 Tbsp of the coconut oil, add the onion, stir for 5 mins, add the garlic, carrot and celery, cook for another 5 mins. Add in the stock.
  5. Bring to a boil and simmer for 10 mins or until the veggies are soft. Turn off the heat.
  6. In a Vitamix, add in half of the roasted pumpkin and half of the cooked vegetable soup from the pot until smooth.
  7. Blend until smooth and transfer to a clean pot. Blend remaining ingredients.
  8. Garnish and serve with your favourite crusty bread, or crackers.


Optional Garnish:  
½ tsp Black pepper
Grated Fresh Nutmeg
Chopped Fresh Basil, or Parsley
Storage: Store soup in an airtight sealed container in the fridge for up to five days, or freeze (I like to freeze in portion/ batches to defrost for a quick dinner or snack) for up to two months.

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