Autumn Pumpkin Soup

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Autumn Pumpkin Soup

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This Autumn Pumpkin Soup is the perfect warming meal to take to work in colder weather.

Pumpkins are one of my Autumn heroes as they can be roasted as a side dish, made into a soup or even into a dessert! Their sweet flavour isn’t their only plus side, they also boast a lot of nutritional benefits. They’re a great source of dietary fibre, which will keep you fuller longer and help with digestions. They also get that awesome orange glow from beta-carotene which converts to vitamin A in the body!



Serves 2 Ready in 55 minutes Good For


Chop the pumpkin into bitesize chunks.

Heat the oil in a large pot until it has melted, add the shallots and cook for 5 minutes with a pinch of salt until golden. Add the garlic and stir for 30 seconds then add the dried spices and 2 tbsp of the stock, stir well for 30 seconds until fragrant, then add the pumpkin and a big pinch of salt. Stir for a minute, coating the pumpkin in the spices then add the rest of the stock and coconut milk plus another pinch of salt. Bring to a boil then reduce to a simmer, simmer for 40 minutes until the pumpkin is cooked through then puree until smooth.

To make the toasted coconut flakes, in a small pan heat the coconut oil then add the maple syrup and cinnamon, stir well the pour in the coconut flakes and coat them in the spiced syrup, cook for 5 minutes until golden then leave to the side to cool.

Plate the hot soup with the cool and crunchy toasted coconut flakes on top.

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