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Pumpkin & Carrot Sage Coconut Soup

Serving Size | 4 servings


  • 1 small pumpkin

  • Small bag of carrots

  • 1 tsp sesame seed oil or any oil

  • Fresh sage, bay leaf, rosemary, salt

  • 6 fresh garlic bulbs

  • 1 white onion

  • 1 cup Veggie broth

  • 1 can Coconut Milk

  • Handful of pumpkins seeds

  • 1 bunch Lacinato kale

  • Maple syrup


  • Heat oven to 425 degrees

  • Cut your pumpkin in half, scrape seeds out and massage with sesame seed oil and salt, place upside down on a pan. Lay out your carrots and season with salt on the same pan. Place in oven for 35 mins or longer or until flesh can be pierced with a fork.

  • Dice your onion and garlic, add Sage, bay leaf, rosemary, salt and cook till translucent.

  • Use oil to heat in pot and add onions and garlic until translucent. Add your spices. Stirring occasionally about 8-10 min.

  • Here I added about a cup of vegetable broth in the pot and let simmer for about 10-15mins for the broth to absorb flavor.

  • Add pumpkin and carrots and mix in with broth. Simmer for another 10-15mins.

  • Take your soup and add to a blender until creamy smooth.

  • Add soup back into pot and add coconut milk and maple syrup based on your desire. I always start off small and go from there.

  • Lastly, add your your kale into the pot and garnish with pepitas!

This soup is loaded with vitamin A and fiber, incredibly healing for the digestive system. Remember these recipes are only guidelines, feel free to experiment and make it your way! Happy healing!

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