Spicy Pumpkin Soup

Given that Halloween is just around the corner and it was a miserably rainy day, rather than carve my pumpkin I decided to make soup out of it!


2 cloves of garlic
1/2 inch of ginger
1/2 tbsp hot chili powder
small red onion – roughly chopped
1 1/2 cup of homemade vegetable stock
1 small sweet potato – peeled and roughly chopped
Flesh of one large pumpkin
1 tbsp coconut oil


  1. Preheat the oven toΒ 200Β°c.
  2. Place the pumpkin flesh on a baking tray and back for 15 minutes, turning occasionally.
  3. In a large pot add the coconut oil, when it has melted add the garlic, ginger and onion. Saute for 3-4 minutes before adding the chili powder.
  4. Remove the pumpkin from the oven and add it to the pot along with the sweet potato.
  5. Add the stock and bring to the boil.
  6. Simmer with the lid on for 20 minutes or until both the pumpkin and sweet potato have softened.
  7. Blend the mixture until thick and creamy.
  8. Serve with some toasted pumpkin seeds and enjoy!

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