3 Ingredient Roasted Pumpkin Coconut Soup (GF + VG)

No matter the weather, it’s always time for pumpkin. Yep, you got a pumpkin lover over here. And I’m always bummed out it’s a winter vegetable. So I was a bit scared I couldn’t find a pumpkin anymore, but omg I found a HUGE one! 1,5 kgs!

And you’re thinking; why the hell did you turned it into a soup?! Well, I was prepping for after my surgery and I thought soup freezes well. It’s light, filling and delicious. This time I even added an extra ingredients; coconut milk. I had some leftover and I thought why not throw it in the pumpkin soup?! I know coconut and pumpkin go pretty good together and yes, I was right!


3 Servings


  • 1 Pumpkin
  • 200 ml Stock or Water
  • 100 ml Coconut milk



  1. Cut pumpkin in half, rub with some oil and sprinkle with some pepper and salt.
  2. Roast in the airfryer for 25-30 min on 200 degrees Celsius. (The oven will take longer 30-40 min)
  3. Let it cool, scoop out the flesh and transfer to a blender. Add in the stock and coconut milk. Blend until smooth. I had to this in batches.

And you’re done baby. You can serve it savory with a drizzle of yogurt, spices and some nuts and seeds. Or what I like; I like to sprinkle some cinnamon on it and top with sweet roasted chickpeas!





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