Creamy Coconut & Ginger & Pumpkin Soup
A creamy, spiced, soul-hugging bowl of deliciousness — straight from our retreat kitchen to yours.
Hello gorgeous ones!
If you came to the "Discover Your Authentic Self" Retreat, you already know the magic of this soup — nourishing, warming, and full of love (and ginger). You all kept asking for the recipe, so here it is, with a few magical tips and instructions from me to make sure yours turns out just as dreamy.
Let’s dive in — wooden spoon in one hand, soul fire in the other. 🔥
Why You Love It
This soup is like a warm hug from the inside. The creamy coconut, the subtle sweetness of roasted pumpkin, and that gingery kick... chef's kiss. It’s dairy-free, gluten-free, can be made vegan, and oh-so-easy.
Fresh ginger not only tastes divine, it also brings healing powers — great for digestion, immunity, and adding a little spice to life. Yes, please.
What You’ll Need (Serves 4)
1kg pumpkin (any variety — I love butternut)
500mL chicken broth or stock (or swap for veggie stock to keep it plant-based)
250mL full-fat coconut milk (from a can, not a carton)
20g fresh ginger (at least a small thumb-sized piece — more isn’t better here!)
1½ tsp ground cumin
1½ tsp ground cinnamon
2 tbsp extra virgin olive oil (or coconut oil works too)
Salt & pepper, to taste
Optional extras:
A few teaspoons of turmeric (for extra golden goodness)
A thick slice of sourdough or gluten-free toast (for dipping, obviously)
Toppings like shredded chicken, roasted chickpeas, or soft-boiled eggs if you want to bulk it up
Let’s Make It
Step 1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Step 2. Peel and chop your pumpkin into even chunks. Pop them on the tray, sprinkle over the cumin, cinnamon, a generous pinch of salt & pepper, and drizzle with olive oil. Now get your hands in there and give it all a good toss — let the love flow. Roast for 45 minutes, or until soft and caramelised at the edges.
Step 3. While the pumpkin cools slightly, peel your ginger and gather the rest of the ingredients.
Step 4. Add the roasted pumpkin, broth, coconut milk, and ginger to your blender and blitz until velvety smooth. Taste, season, and adjust as needed.
Step 5. Reheat in a pot on the stove or microwave it in bowls if you’re short on time. Serve hot — with toast, or just a spoon and of course, love.
Tips & Magic Tricks
Using a high-speed blender (like a Vitamix).
No blender? No worries. Use a stick blender right in the pot. Best to ensure ALL skin is removed if you don’t like lumps and bumps in your soup :-).
Don’t go wild with substitutions — this is a simple recipe, and each ingredient is there for a reason. That said, veggie stock is an excellent swap.
Fancy it extra golden? Add a bit of turmeric.
From My Heart to Your Kitchen
This soup was a hit at the retreat for a reason — it’s warming, nurturing, and just a little bit special. The kind of food that supports your healing, aligns with your soul, and makes your tastebuds dance.
If you make it, please tag me on Instagram or flick me a message — I’d love to see your kitchen magic.
With warmth, spice & soulful nourishment,
Fiona x
