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Tumeric spiced Pumpkin Soup (Vegan, Paleo, Whole30)

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

As the days grow cooler and curl up with a cozy bowl of this silky satisfying soup. It's such a versatile soup. It can be made with any hard squash or pumpkin. I have made it with about every kind of squash and it turns out beautifully every time. For a lower starch version you can use one large head of cauliflower in this. In fact when I first developed this recipe I made it with cauliflower and then changed it up to make it with seasonal squash. It is perfect as a satisfying lunch or as a stand alone meatless meal.

 1 to 2 tbsp coconut oil
 2 medium sweet or yellow onions, chopped
 1 tbsp ground cumin
 1 ½ tbsp ground turmeric
 ½ tbsp ground coriander
 ¼ tsp ground cardamom
 2 tsp sea salt
 1 ½ tsp dried chili flakes or 1 red chilli, minced
 4 garlic cloves, thinly sliced
 4 cups vegetable stock or 2 veg bullion cubes in 4 cups of water
 3 lbs cubed fresh pumpkin or hard squash or your choice or 1 large head of cauliflower cut into large florets
 1 400 ml can/tin coconut milk(not "LIGHT/LITE"
 1 tbsp apple cider vinegar or fresh lemon juice

In a large Dutch oven / soup pot heat oil over medium heat & sauté onions for 15 minutes. Add spices & cook about 5 minutes to remove raw taste. Add garlic & sauté another 3 minutes. Add salt & pumpkin/ cauliflower & stock. Bring to a boil then reduce heat & simmer until pumpkin/ cauliflower is soft.


Add apple cider vinegar/lemon juice. Using an immersion blender, blender or food processor whir until smooth. Add soup back to the pot & pour in the coconut milk & bring up the heat & it’s done! Finish with fresh cilantro.

Nutrition Facts

Serving Size 1 bowl

Servings 0