Pumpkin Soup

Posted 11/13/2017 | By Delphine Remy

My Pumpkin Soup has coconut! Why?

Because it’s so good for you! You will find that something as simple as coconut oil can have such tremendous health benefits. Combined with pumpkin , a seasonal favorite, this pumpkin soup will bring you all the fiber and vitamins. These fiber and vitamins will allow your body to build a strong immune system for the upcoming winter months. This soup is going to become your fall favorite dish!

Want to learn more about the amazing benefits of Coconuts, I invite you to read my blogs “Reasons to fall in love with coconut: part 1” and “Part 2“.

For more recipes , visit our blog!

Pumpkin Soup


Published 2017-11-13


  • 2 tablespoons coconut or olive oil
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 4 cups fresh roasted pumpkin
  • 2 cups vegetable stock
  • One 15-ounce can coconut milk
  • 1 tablespoon maple syrup
  • 2 teaspoons sea salt
  • Fresh pepper


  • Heat the oil and sauté the onion over medium-high heat until soft. This will take about 5 minutes.
  • Next, add the garlic and ginger, and continue to cook until fragrant.
  • Carefully stir in the pumpkin, stock, coconut milk, maple syrup, and salt. Bring to a boil, then turn the heat down to medium-low and simmer for about 15 minutes. You will notice that the soup has thickened.
  • Pour into a blender and blend until very smooth. Garnish with cilantro leaves or toasted coconut shavings.
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