Moroccan Pumpkin soup
Cuisine: Modern Australian
Moroccan spiced pumpkin soup
  • 3 cups of roasted pumpkin (excluding the pumpkin skins)
  • 4 cups of vegetable stock
  • 400ml coconut cream
  • 1 Tablespoon ground turmeric
  • ½ teaspoon ground black pepper
  • ½ tablespoon ground coriander
  • ½ tablespoon ground cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • ½ teaspoon ground himalayan pink salt
  • 4 Tablespoons coconut oil (or olive oil)
  • For serving (optional extras)
  • A handful of coriander leaves, roughly chopped
  • ¼ cup slivered almonds, toasted
  1. In a large bowl, combine the vegetable stock, pumpkin, salt, paprika, cumin, cinnamon and ground coriander then set aside.
  2. In a small bowl mix together the black pepper and turmeric.
  3. Place the oil in a large saucepan and place on medium heat until the coconut oil has heated.
  4. Once the oil has heated, add the turmeric & black pepper mixture and stir until dissolved in the oil (this wont take long).
  5. Once dissolved, wait a few moments (approx 10 seconds) then add the vegetable stock & pumpkin mixture and stir until well combined.
  6. Stir occasionally until the mixture starts to boil, then remove from heat.
  7. Add the coconut cream and use a stick mixer (or food processor) to blend until nice and smooth.
  8. Serve warm. Enjoy x M
  9. Serving suggestion- serve topped with a sprinkle of slivered almonds and freshly chopped coriander.
Recipe by Paleo Princess at