Crowd-pleasing autumn pumpkin soup

I have a recipe for you that I am positive that you are going to love. Do you love sitting inside in the cold winter months, with a big bowl of soup in your hands. Feeling how it fills up your belly and warms you up from the inside. If you ask me, food equals life. Not in a “My life is all about food, will you pass me that donut” kinda way. But more like, “eat good feel good” kinda way. Look at food as your fuel. Would you fill up a car with tomato sauce? No of course not, that would be silly. A car needs oil to run properly. The same goes with humans. If you feed your body with colorful whole foods, your body will shine and so will you. But if you feed your body with McDonalds and candy, your signals will become muddy and you won’t function well. It might leave you tired, sluggish and even annoyed. So shouldn’t we put an end to this, and starting feating ourselves with delicious high quality foods? You deserve that.

I came up with this recipe myself. Cooking is so relaxing for me, and I love it dearly. I used to hate soup, because I would always feel hungry afterwords, no matter how much soup I ate. This obviously only left me with a bladder that nearly exploded. So I chose to create a soup that would fill me up and keep me full for longer. I’d love to share it with you. I am convinced that you are going to love it too.

Grab your apron and let’s start cooking!

Serves 4 people

Prep time: 20 minutes

Cook time: 20 minutes


1 can of coconut milk (400 mL)

1 can of diced tomatoes (400 mL)

1 can of chickpeas (400 mL)

2 tablespoons of tomato paste

1 big or medium sized leek

2 cups of chopped mushrooms

1 pumpkin or butternutsquash (whatever floats your boat, both are delicious)

1 1/2 tablespoon of curry powder

1 tablespoon of fresh shredded ginger

2 garlic cloves

1 medium onion

1 cup of water

1 Vegetable bouillon

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon of olive oil

For topping: 

seasam seeds


“Cooking is one of the great gifts you can give to those you love”



Add 1 tablespoon of olive oil into the pot and turn it on medium heat. Cut the onion into pieces and mince the garlic. Put it in the pan and let it simmer for 5 minutes.

Now add the curry powder, the fresh shredded ginger and the tomato paste. Stir it all around and let it sit for about 3 minutes. 

Now add the coconut milk, diced tomatoes, water and vegetable bullion and let it simmer. Meanwhile chop up the pumpkin, mushrooms and the leek and add it to the soup. Season with salt and pepper. Bring the soup to a boil, and let it simmer for 15 minutes. Now add the chickpeas and let it simmer for the last 5 minutes.

Bring out some bowls, and serve the soup! Add some sesame seeds and avocado for some healthy fats. Let me know in the comments below if you liked the soup? If you have any recipe you would like to share, I would love to try it out!



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