It may not look amazing but this is THE BEST (roasted) PUMPKIN SOUP ever!!!


  1. Roast 1.5 small japp or kent pumpkins roughly chopped, 5 gloves of garlic and 2 roughly diced onions on 180 degrees Celsius for approximately 45minutes.
  2. In a pan, fry 3 tablespoons each of coriander powder, turmeric, mustard seeds, and 1 tablespoon each of cumin, cinnamon powder or bark in 1 tablespoon of coconut oil. Add chilli flakes to your taste.
  3. Add all ingredients into a blender and blend until desired consistency is reached (I prefer mine still with a few chunks).
  4. Return to pot and add a tin of coconut cream or milk (if milk, refrigerate for 1hr before hand).
  5. Heat and season with pepper, and salt if desired.
  6. Serve with roughly chopped coriander leaves. Enjoy!



Thanks to Sheila for the spice mix ratio!