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Moroccan spiced roast Pumpkin Soup

an enticing serving of pumpkin soup
Nutritious pumpkin soup

This has been our go to recipe for a good few years now, after I discovered different creations and tastes of pumpkin soup at a work pumpkin soup making competition. This inspired me to find my own perfect pumpkin soup recipe! I've modified a few I've found, I colleague recommended adding a dash of Moroccan spice to our recipe and we've never looked back!.

As a busy Mum I love to have individual containers of this in the freezer to grab out for work or lunch when needed.

Pumpkins are one of those things that I find need a team effort, I always rope in hubby to do the chopping, a good excuse for him to get out his big chopping knife! Now, no bowl of soup is any good without a bread roll and butter on the side for dipping, some times I go as far as to ensure it's garlic butter too!

This makes a great meal or freezer grab meal for any new Mum recovering after birth to complement her recovery, it's warm and nutritious. For other supportive ways to recover during postpartum, check out my online programs for Postpartum recovery or C-section recovery.

Let us know what you like on the side with your soup in the comments below.

Moroccan spice roast Pumpkin Soup


  • 1 large pumpkin

  • 1 brown onion peeled and cut into wedges

  • 3 cloves of garlic (I use pre-crushed garlic)

  • 2 tbsp olive oil

  • 1/4 cup honey or maple syrup

  • 1/2 tbsp Moroccan spice

  • 1/2 tsp nutmeg

  • 1/2 tsp cumin spice

  • 1 litre chicken stock

  • 200mls coconut milk or 100mls coconut cream and increase the stock to desired consistency

  • Sea salt and pepper to taste

  • Greek yoghurt or cream for serving and garlic bread roll on the side


  1. Preheat your oven to 180 degrees

  2. Chop pumpkin into chunks to roast and lay out on a tray. Add onion, garlic, olive oil, honey, spices and seasoning.

  3. Roast for approximately 30 minutes until the pumpkin is cooked through. You can roast for longer for a deeper flavour if desired.

  4. Allow for cool slightly, peel off the skin if you haven't already. (I find it is easier, but messier, to peel it off once cooked).

  5. Puree the roasted mix together with stock

  6. Add the coconut milk/cream and bring to the boil, stirring regularly. Simmer for 2 minutes.

  7. Add further salt and pepper to taste if required

  8. Serve with bread roll and butter on the side

Enjoy! and let us know how you enjoyed it.

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