Coconut Pumpkin Soup

Makes 4-6 servings

Want a nice, comforting spicy evening This soup is for you! Did you know that ginger and turmeric have anti-inflammatory properties? And also help with your digestion? So dig in and enjoy this lovely velvety smooth soup with some warm naan!


1 1/2 tablespoons coconut oil or ghee

1 small yellow onion, finely diced or grated

1 jalapeno, finely diced or grated

2 cloves garlic, minced

1 tablespoon freshly grated ginger

1 teaspoon sea salt

1 teaspoon garam masala

1 teaspoon ground turmeric

½ teaspoon coconut sugar

¼ teaspoon ground paprika

2 (15-ounce) cans pure pumpkin puree, such as Libby’s

2 cups vegetable broth

1 (13.5-ounce) can coconut milk

Serve with Lime Wedges and Naan

Garnishes: Yogurt, Pepitas, Cilantro


In a large saucepan, add the oil or ghee over medium heat. Add the onion and jalapeno and cook until tender, about 2 -3 minutes, stirring often. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the salt, garam masala, turmeric, sugar and paprika and cook until toasted, about 30 seconds more.


Stir in the pumpkin puree, vegetable broth, and coconut milk. Whisk until it all comes together. Bring to a simmer and let cook for about 5 minutes, stirring occasionally.


*if you want a smoother soup without the little chunks of onion and jalapeno, use a hand blender to make it smooth. If you grate the vegetables, it may not be necessary. I like it with the little bitty pieces.


*to make it more spicy, include the ribs of the jalapenos when you chop or grate it. Or to make it more mild, trim off the ribs of the jalapeno. If you want it extra spicy add a 1/4-1/2 teaspoon cayenne pepper