Creamy Anti-inflammatory Pumpkin Soup

Creamy Anti-inflammatory Pumpkin Soup

This dreamy, creamy, pumpkin soup is not not only warming and nourishing, it also contains anti-inflammatory, anti-bacterial and gut-healing properties… perfect for those cold winter nights!

Pumpkin Soup


  • 500g pumpkin, chopped into chunks
  • 2 brown onions, sliced into quarters
  • 1/2 a cauliflower, broken into florets
  • 4 cloves of garlic, skins removed
  • 2-3 stalks of celery, chopped
  • 1 small green apple, skin removed and chopped
  • 2 cups of bone broth/stock (beef, chicken or vegetable) or water
  • 1 can of coconut cream (you could use milk for a lighter option)
  • 1 lrg knob of ginger, thinly sliced
  • 1 tbsp ground turmeric
  • Olive/coconut oil for roasting
  • Salt and pepper to taste


  1. Preheat oven to 180. In a large baking dish, organise your pumpkin, onion, cauliflower and garlic before drizzling with oil and salt. Bake until vegetables are soft and caramelised, about 40 minutes.
  2. In a large pot, add 1 tbsp of oil (or butter, if you prefer). Saute your ginger, apple and celery for approx 1 min. Add in your caramelised vegetables, turmeric and broth before bringing to a boil.
  3. Pour in the coconut cream/milk and then blitz with a stick blender (adding more water to thin, if necessary).
  4. Finish off with salt and pepper to taste. Top with pumpkin seeds and natural yogurt and serve with warm, crusty sourdough!

*Tip- You can also add a heaping tbsp of your favourite curry powder for a kick!

Recipe by Abbey Chapman, Integrative Nutrition Health Coach and Self-proclaimed Chef extraordinaire. Find more from Abbey @abbey.a.chapman, Mindful Movement Noosa.