Creamy Pumpkin Soup

The perfect belly-warming soup for when the mercury drops.


  • Pumpkin 1.2kg

  • 1 Chilli

  • 1 onion

  • 50g of butter or nuttelex olive oil spread

  • 1 heaped tsp of salt reduced chicken stock

  • 1-2 C of hot water

  • 1tsp of cinnamon

  • 1tsp of paprika

  • 1/3 C of lite coconut cream


  • In the microwave (if you have a microwave-safe dish) cook butter and diced up onion for 2 minutes.

  • Add cubed chunks of pumpkin, chicken stock, cinnamon, paprika, and chilli. 

  • Pour boiling water over the pumpkin until the pumpkin is almost covered. Too much liquid will make the soup runny.

  • Cook for 10 minutes, stir and then cook for another 10 minutes.

  • Blitz everything together in the food processor or with a hand mixer in small batches. 

  • Add the coconut milk and cook in the microwave for another 2 minutes

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