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Pumpkin Soup

Everyone’s in need of some comfort food this time of year and our pumpkin soup with crunchy garlic croutons is just what you need.



  • Heat two tablespoons of coconut oil in a frying pan and add your chopped onions until soft.

  • Place the chopped pumpkin in to the frying pan and cook for 10 minutes or until soft. Making sure to stir occasionally.

  • Add the vegetable stock a long with a pinch of salt and pepper until it begins to boil. Allow to simmer for a further 10 minutes.

  • Add the double cream and bring to a boil. Take off the heat and using a blender, puree the ingredients to form a soup consistency.


  • Preheat oven to 190°C and line a baking tray with baking paper. Melt 52g of coconut oil and drizzle over the chopped bread in a mixing bowl.

  • Add the garlic powder, salt, pepper and Italian seasoning and gently combine.

  • Add to the lined baking tray, making sure the croutons are evenly spread out. Bake in the oven until a golden brown colour.

  • Let the croutons cool completely before adding to your pumpkin soup.

To Decorate

  • Add any left over double cream to the middle of the bowl and create a swirl/circle. Scatter your croutons and pumpkin seeds on top a long with a sprinkle of salt and pepper.

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