Coconut Roasted Pumpkin & Apple Soup

Coconut Roasted Butternut, Apple & Chilli Soup 005.jpg
  • Prep time:30 minutes
  • Cooking time:45 minutes
  • Recipe serves:4-5

Glorious golden pumpkin soup enriched with chicken bone broth is restorative, silky, delicious and will have you bouncing around in tip-top health. This is a fragrant soup with a hint of chilli, its simple smashing :) xox


  • 1 butternut squash or any pumpkin you like
  • 3 apples
  • 1 large onion
  • 2 fresh red chiles
  • 4 cloves of garlic, unpeeled and bashed
  • Coconut oil
  • Himalayan pink salt and black pepper
  • Pinch of coriander seeds
  • Few sprigs of fresh rosemary, leaves picked and finely chopped
  • 3 heaped tablespoons pumpkin seeds
  • Pinch of cayenne pepper
  • 3 ¼ cups organic chicken bone broth or stock (or use vege stock)
  • 2/3 cup coconut cream
  • Edible flowers or flowering herbs, to serve
  • Drizzle of lime infused avocado oil (optional)


  1. Preheat the oven to 200°C. Very carefully peel and slice the butternut lengthways and scoop out the seeds. Cut into 1-inch chunks and put them on a large baking tray to roast.
  2. Peel the apples, then quarter them and remove the core. Peel and roughly chop the onion and add the apples and onion to the baking tray. Halve and deseed the chillies and add to the tray with the unpeeled and bashed garlic cloves. Drizzle over a good amount of coconut oil and add a good pinch of pink salt, pepper, coriander seeds and chopped rosemary. Toss everything together so all the veg is nicely coated, season one more time, then place into the oven and cook for around 45 minutes, or until everything is cooked through, intensely golden and delicious. Toss the pumpkin seeds with salt, pepper, coconut oil and the cayenne. Spread on a baking tray and roast in the oven for 10 to 15 minutes, then put aside for later.
  3. Put some of the roasted veg into a  food processor or blender, making sure you squeeze the garlic flesh out of its skin first. Add a swig of broth and blitz until smooth and lovely. Put this into a large pan while you blitz the rest. Pour in most of the  coconut cream and bring to a simmer over a medium to low heat. Have a taste, season to perfection and either add another splash of broth, or carry on simmering until you’ve got it to the consistency you love. To serve, divide between warm soup bowls and add a swirl of  coconut cream and a sprinkling of toasted seeds, garnish with an edible flower and drizzle of avocado oil for extra beauty :) xox