Blog > Nic’s Pumpkin Soup – by My Authentic Self


Winter is soup weather, and winter vegies really lend themselves so well to nourishing soups to help you warm and regenerate your body during the colder months. Nic’s delicious pumpkin soup if full of anti-inflammatory ingredients and thickened with coconut cream for extra healthy fats. A wonderfully nourishing winter soup (serves 4)


1 very large pumpkin (aprox 1kg) we like kent or jap for this recipe

1 tsp cumin

2 tsp cinnamon

1 tsp paprika

1 tsp of onion powder

1 tsp of garlic powder

1 tsp tumeric powder

1 tsp mixed spice

1/2 tsp corriander powder

salt and pepper to taste

1 tbs coconut oil

1 tbs macadamia oil

400ml can of coconut cream

1 cup of chicken stock or broth (can replace with vegetable stock)

1 brown onion sauteed in coconut oil

Let’s make it

-preheat the oven to 180 degrees

-cut the pumpkin into chunks (we leave the skin on) and arrange in a baking tray

-mix up all the spices, salt & pepper and sprinkle over the pumpkin pieces

-drizzel over the oil and bake in oven for 1 hr

-once the pumkin is cooked, transfer to a blender or food processor. Add coconut cream, stock and onion and blend until smooth.

-place blended pumpkin soup into a pot and heat through on stove

Bacon and Pecan topping

2 rashes of long streaky bacon, cut into small pieces

1 tsp coconut oil 1 cup of coconut flakes

1 cup pecans

-chopped 1/2 cup pepitas salt and cinnamon to taste

Lets make it

-heat pan over medium heat and fry up bacon until crispy

– set aside

-add coconut oil to pan, add remaining ingredients and cook until browned. top pumpkin soup with browned pecan topping and sprinkle with bacon bits to serve

For more healthy family friendly recipes visit Nic & Ness at Your Authentic Self, or even better – book in to one of their fab classes!!