Pumpkin soup


  • Non-stick cooking spray
  • 1 tablespoon minced garlic
  • 1 kg pumpkin flesh, chopped
  • 4 cups chicken broth
  • or 4 cups vegetable broth or coconut milk (vegan)
  • 1 tablespoon of olive oil


  1. Cut off the skin outside of the pumpkin
  2. Chop the pumpkin into smaller piece
  3. Spray a soup pot set over medium heat with non-stick cooking spray
  4. Heat olive oil and gently cook garlic, for 3-4 minutes.
  5. Add vegetable broth or chicken broth  to the pot and bring it to a simmer.
  6. Add the pumpkin and stir until it is well blended.
  7. Thinning with coconut milk to the desired consistency. Season to taste with salt and pepper.
  8. Lower the heat and simmer gently for 10 minutes.
  9. Pour it into a large bowl
  10. You can top it with a sprinkle of cinnamon powder.


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