cozy pumpkin soup


  • 2 lb sweet pumpkin
  • 3 tablespoons of your choice of butter or butter substitute
  • 1 yellow onion, sliced thin
  • 1 clove garlic, crushed
  • 3½ cups vegetable broth
  • ½ teaspoon ground ginger
  • 1 tablespoon fresh lemon juice
  • 3 thinly pared slices of orange rind
  • 2 bay leaves
  • 1¼ cup unsweetened coconut milk
  •  Garnish: Swirl of coconut yogurt


  1. Peel the pumpkin and remove the seeds. Cut into cubes.
  2. In a large saucepan, melt the butter, add onion and garlic, and sautéing gently until soft. Add pumpkin. Continue to sauté for a few minutes.
  3. Add the vegetable stock, ginger, lemon juice, orange rind, and bay leaves. Cover and simmer until the pumpkin is tender.
  4. Remove orange rind and bay leaves. Remove the saucepan from the heat and let it cool for 10 minutes or so. Pour the mixture into a blender or food processor and blend until smooth.
  5. Pour the mixture into a clean saucepan, add the coconut milk and stir while reheating gently.
  6. Garnish with a swirl of coconut yogurt.

Like what we do? Consider chipping in a few bucks.