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Vegan Pumpkin Soup

I love this soup so much because it’s sweet AND healthy.

so let’s get started

what you’ll need:

  • 5 cups of jamaican pumpkin cleaned and cubed.

  • 2 Organic Honey crisp apples peeled, cored and cubed

  • 3 organic carrots peeled and cut into pieces

  • 1 teaspoon

  • 1 tsp curry powder

  • 1 tsp cinnamon

  • 1/4 cup freshly squeezed orange juice*

  • 4-5 cups vegetable broth

  • 1 tbsp olive oil

  • 2 tablespoons coconut sugar

  • 1/2 cup coconut milk the one from the can

  • salt and pepper

  • pumpkin seeds for garnish*

okay once you have all your ingredients

  • Preheat oven to 400 degrees

  • Combine Jamaican Pumpkin, apples and carrots and toss them with olive oil in an oven safe pan.

  • Spinkle salt, pepper and coconut sugar on them and bake for 15-20 minutes until soft and lightly caramelized.

  • transfer to a medium sized pot and add vegetable broth, curry, cinnamon, honey and orange juice. Simmer for 20 minutes.

  • Add contents to a food processor and puree until completely smooth.

  • Serve in bowls, add a spoonful of coconut cream. (you can use the back of the soon to make a swirly swirl.

  • Garnish with pumpkin seeds!

Because this is a seasonal soup, but you can crave it all year long - you can substitute the Jamaican pumpkin with butternut squash!

Enjoy !!!

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