Easy, Cozy Pumpkin Soup


As the weather temp drops just a couple of degrees, are you ready to bring a deliciously easy soup into your home?

If you’re anything like me, any time is a good time for a cozy, Easy Pumpkin Soup. I could honestly chow on this 24/7!

Is it the golden colour that makes this soup such a nice match in any Season, with its sunshine hues happily ticking off the “eat-a-rainbow” eating guidelines? What I do know is that it is very hard not to feel joyful and content when your hands are wrapped around a nourishing cup of this golden yum.

You’ll be happy to know that this is an easy recipe and beautifully nourishing.

It’s also well-balanced as a complete bowl of goodness,  with the 4 Pillars of Health of Plants, Protein, Fat and Fibre all included. 💛💛💛💛

But most importantly, IT”S REAL. It’s made for real life, to be made in real kitchens by real world people that might not have a bucketload of time available but still want to prioritize EATING WELL and FEELING GOOD!

So grab your onion and garlic from the pantry, hug that piece of Kent Pumpkin – or indeed whichever one you have on hand because remember this soup is about EASY – before giving it a few chops, and sit down and relax as the soup starts to simmer and the warm, cozy smells start to waft through from the kitchen.

Because eating real is meant to be easy….



Easy and Cozy Pumpkin Soup


1 onion, peeled and halved

3 cloves garlic, peeled

1 red chilli, deseeded

2 tablespoons extra virgin olive oil (EVOO)

1 teaspoon ground cumin

1 teaspoon turmeric

650g pumpkin, peeled and roughly cubed

400g chicken stock

400ml can coconut cream

1 teaspoon sea salt

¾ teaspoon freshly ground black pepper


Thermomix method


  • Place onion, garlic and chilli into TM bowl and chop 10 seconds/speed 7
  • Add oil and spices and sauté 3 minutes/Varoma/speed 2, MC off
  • Add pumpkin and chop 3 seconds/speed 4
  • Pour in chicken stock and coconut milk. Cook for 15 minutes/100ºC/speed 1
  • Season to taste and blend 40 seconds/speed 9 until smooth
  • Divide the soup between bowls or mugs and serve hot, cheerfully topped with a garnish of your choice

Food processor method

  • Finely chop onion, garlic and chilli. In a medium pan heat EVOO over low-medium heat: add chopped onion mixture and cook gently for 15 minutes or until onion is soft.
  • Add spices, pumpkin, chicken stock and coconut milk to pan. Gently bring to boil and then reduce to a simmer. Simmer, loosely covered, for 20 minutes or until pumpkin is softened.
  • Remove from the heat to cool slightly, and season to taste before pouring into a food processor or blender.
  • Process mixture in batches until smooth and return to pan over low heat to heat through.
  • Divide the soup between bowls or mugs and serve hot, cheerfully topped with a garnish of your choice


Garnish with a choice of coriander, yoghurt and golden paste, almonds, cashews, pepitas, chilli flakes, toasted sesame seeds, grated parmesan or Bacon!

Looking for a perfect match for your bowl of soup? Make this fabulous gluten-free bread  to mop up any leftover deliciousness!


Serves 4-6