Simple Pumpkin Soup


  • 1/2 medium kent pumpkin diced with skin off
  • 1 brown onion sliced in quarters
  • 1 tablespoon of olive oil
  • 3 heaped teaspoons of ‘Broth of Life’ dehydrated chicken broth
  • 1 cup coconut milk (keep some aside if you want to thin out the soup more)
  • shallot to garnish
  • chilli flakes to garnish


  1. Preheat your oven to 180°C
  2. Pop your pumpkin & onion on a baking tray & drizzle with olive oil, roast in the oven for 45mins - 1 hour.
  3. Take out the roasted pumpkin & onion and transfer into a food processor/blender.
  4. Add the coconut milk and ‘Broth of Life’ whizz till blended, add more milk if you desire a less chunky soup.
  5. Transfer to a saucepan to heat & then pour into serving bowls.
  6. We added some chilli flakes & shallot on the top.

Serves 2-3

For an extra hit in flavour and richness, add our organic vegetable stock.



Broth of Life Bone Broth