Creamy Pumpkin Soup


On those colder days when you just want to wrap up in a blanket I know i’m going to be craving this. I love soups, they’re filling, tasty and packed with healthy ingredients. Following on from my Pumpkin Spice Syrup Recipe, I was inspired to create a soup incorporating similar ingredients and here it is! This soup is ‘soup-er’ creamy and delicious. (I’m sorry that was cheesy!)


Creamy Pumpkin Soup

Serves 2


500g Pumpkin Puree

300g Cannellini Beans

250ml Coconut Milk (plus extra for garnish)

300ml Vegetable Stock

1 Tsp Cumin

1/2 Tsp All Spice

1 Tbsp Maple Syrup

1 Clove of Garlic

Salt and Pepper to Taste

Handful of Pumpkin Seeds to Garnish


  1. Pour vegetable stock into a blender and add the pumpkin puree followed by garlic, maple syrup, cumin and all spice. Blend until smooth.
  2. Pour the soup into a saucepan and place on a high heat. Bring to the boil and pour in the coconut milk.
  3. After adding the coconut milk reduce to a medium heat and cook for 15-20 minutes stirring occasionally to allow the soup to thicken.
  4. Once the soup begins to thicken add the beans and season to taste.
  5. Before serving sprinkle a small handful of pumpkin seeds on top and drizzle a swirl of coconut milk. Serve with some warm fresh bread.

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