One of my favorite, go-to soups that I enjoy all year round. It’s decadent because of the coconut cream but with a little kick due to the jalapeño peppers…and it never disappoints!

Thai Pumpkin Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

A sweet and savory anti-inflammatory soup sure to warm you up even on the chilliest of days.


  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons ginger, minced
  • 1-2 tablespoons coconut oil
  • 4 carrots, chopped
  • 1 large bell pepper, chopped
  • 1 jalapeño pepper; minced
  • 1 can pumpkin puree (or 2 cups fresh roasted pumpkin puree)
  • 2 cups bone broth (for vegetarian, use vegetable broth)
  • 1 can coconut cream
  • 1/4 cup almond or peanut butter


  1. In a large pot, sauté onion, garlic, and ginger in coconut oil until onions are translucent.
  2. Add carrots, bell pepper, and jalapeño pepper. Sauté for an additional 3-4 minutes.
  3. Stir in pumpkin puree, bone broth, and coconut cream. Bring up temperature to allow for rolling simmer.
  4. Stir in almond butter.
  5. Turn down the temperature, allow to simmer for 15-20 minutes.
  6. ENJOY!

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