How To Make The Best Pumpkin Soup Ever

Ready for the best pumpkin soup recipe ever? A bowl of this thick and creamy soup spiced with turmeric will warm your body and soul.
Recipe by: Felicia Lim


  • Baking tray
  • Large skillet
  • Wooden spoon
  • Blender


  • 1 medium kabocha pumpkin (or 3 cups organic pumpkin purée)
  • 1 large yellow onion, diced
  • 3 large garlic cloves, minced
  • 2 t turmeric
  • 2 bay leaves
  • 4 cups chicken bone broth
  • 2 T full-fat coconut cream
  • Salt, to taste
  • Pumpkin seeds, for topping


  • Preheat oven to 400°F.
  • Cut the pumpkin in half and place halves skin-side down on a baking tray. Roast for 45 minutes, or until fork tender.
  • While the pumpkin is roasting, sauté the onions and garlic in a large skillet until the onions are tender and translucent (about 10 minutes).
  • Add the turmeric, bay leaves, and stock, and let the ingredients simmer for 15 minutes on low heat.
  • When the pumpkin is done roasting, scrape out the flesh with a spoon or fork and add the flesh to the skillet. Mix well and simmer for another 10 minutes.
  • Transfer the ingredients to a blender; blend for 20 to 30 seconds, until you get a thick and creamy mixture.
  • Return the mixture to the skillet over medium-low heat, mix in the coconut cream, and then add salt to taste.
  • Divide the pumpkin soup evenly between bowls, top with pumpkin seeds, and serve.

Tip: If you don’t have fresh pumpkin available, you can also use organic canned pumpkin purée – just make sure it’s 100% pumpkin with no added sugars or preservatives.