Creamy Pumpkin Soup

20, Jan 2020

With winter now upon us, it’s time for some warm food options for those cold winter days.

Check out this easy to make and delicious Creamy Pumpkin Soup Recipe.

Metabolic Window: Anytime

Prep Time: 10 Mins

Yield: 2 Servings



1. 2 Tsp Cumin

2. 2 Tsp Cinnamon

3. 2 Tsp Nutmeg

4. 1 Tsp Ginger

5. 1 Tsp Coconut Oil

6. 1 ½ Butternut Pumpkin, pealed and diced

7. 2 Cups Almond Milk

8. Toasted Pine Nuts



– Place ingredients 1 – 5 in a deep pot and heat for 1 minute

– Add and stir to cover pumpkin in all spices

– Add and simmer until pumpkin is soft

– Remove from heat and allow to cool for 5 minutes

– Strain 3 scoops of pumpkin and ladle 1 scoop of liquid into a blender and blend.

– Repeat until all pumpkin is gone

– Serve and garnish with any of the options below



– Roast the pumpkin then add to deep pot for a more intense flavour

– Onion, Garlic or Chives

– Stock instead of almond milk

– Coconut cream instead of almond milk

– There are varied alternatives on the pumpkin soup including Thai and Moroccan Pumpkin Soup for example



– This recipe is V, GF, DF & Fructose Friendly

– I change quantities of the ingredients all the time, so if the above does not tickle your taste buds, change the ratios to suit


Written by Syndi Carrick-Ryan

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