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Stay Balanced & Warm with a Sunny Pumpkin Soup

On every single retreat we offered in Morocco, this soup was a big hit! Even though the weather in Morocco is almost always nice and sunny, they too have an Autumn season and pumpkins are available everywhere and often used in their traditional Friday tajine.

Those of us that live in Europe do have Autums that are cold and windy. A good time to give a little extra attention to self care, staying warm and eating nourishing foods! And again the pumpkin soup is one of your best options!

In this blog I share the recipe of the 'famous' retreat soup with you. The perfect healthy comfort food for just about any time of the day. Enjoy!

Recipe Warming Pumpkin Soup (4 - 6 servings)


* 1 red onion * 1 green pepper * 2 cloves of garlic * 1 piece of fresh ginger (+/- 3 cm, more if you like a spicy soup) * 1 kg pumpkin cut in chunks * 3 carrots cut in slices * organic and vegan vegetable bouillon (approx.. 1 liter) * 1 can of coconut milk * 4 table spoons of coconut oil

* salt, pepper and ginger powder (optional: instead of ginger powder garam masala spiced mix)

Cut the garlic and ginger in small pieces. Heat the coconut oil in a large pan and add the garlic and ginger. Cut the onion and green pepper and add also. Stir fry until the union looks glassy. Add the spices (pepper, ginger powder and / or garam masala and mix well. Add the chunks of pumpkin and the slices of carrot. After about 5 minutes you add the vegetable bouillon, add until the pumpkin and carrot is just under water, but not too much. Bring to boil and let it cook until the carrot and pumpkin are soft. Put the soup in a blender and blend until smooth. Add coconut milk, salt, pepper and ginger powder to taste.

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