Nutrition Health Coaching & Mindfulness

Pumpkin Soup

Prep Time

5 min

Cooking Time

20 min




  • 1 kg pumpkin 
  • 1 large onion
  • 1 potato
  • 4 tbs extra virgin olive oil ( add some ghee for extra yumminess! )  
  • 1/2 l whole milk ( I use lactose free, you can use chicken or vegetable stock instead ) 
  • himalayan salt
  • black pepper 


  1. Roughly chop the onion, potato and pumpkin
  2. In a large saucepan, heat olive olive oil over a medium heat and cook the vegetables for 15 min or until soft and sweet but not colored.
  3. Add milk and bring to a simmer.
  4. Blend and add extra milk or water if you like it thinner.