Saturday, 8 December 2012


This is the perfect seasonal fall and winter soup, creamy and dairy free too! You can add different vegetables (squash, carrots, sweet potato) to mix it up depending on what you have in the fridge.


1 TBSP olive oil
1 chopped onion
2 - 4 garlic cloves minced
1 small cooking pumpkin (or 1 can of organic pumpkin puree)
1 medium yam
4 cups chicken stock
1 can full fat coconut milk
1 TBSP grated ginger
salt and pepper to taste


- Preheat oven to 375 Degrees.
- Cut up pumpkin and place in a glass baking dish
- Cook for 30 minutes until soft and remove skin of pumpkin
- Heat olive oil in a large pot, add garlic and chopped onion and sauté
- Add chicken stock and coconut milk
- Add chopped yam and pumpkin and ginger
- Sprinkle salt and pepper to taste
- Reduce stove top temperature and let sit for 30 minutes
- In a blender puree soup, serve and garnish