*FYI this is different pumpkin soup to the “Willy A’s roast pumpkin soup” that you may have seen on my Instagram account @thewholesomedoctor – both are delicious but this one is quick and easy for a midweek meal and it packs a punch when it comes to veggie serves!


  • 1 kg pumpkin – peeled, diced and washed
  • 2 tbsp olive oil
  • 1 onion
  • 2 tsp crushed garlic
  • Half bunch of coriander (finely chopped)
  • 2 litres low salt chicken stock
  • 2 cups of water
  • Cracked black pepper



  1. In a pan heat olive oil, add garlic, onion and chopped coriander and brown.
  2. Add pumpkin to the pan and sweat for 15 minutes, stirring occasionally to ensure it doesn’t stick to the pan.
  3. Add stock (you want at least 2 cms of liquid over the pumpkin if not, add the water to the pan at this point).
  4. Bring to boil and then simmer for 1 hour. Liquid will reduce.
  5. Blend the contents of the pan until smooth and season to taste.


Additions: crumble some goats cheese or fetta on top with some toasted pumpkin seeds and fresh coriander.

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