Spicy Pumpkin Soup

Pumpkin and spice just go together – pumpkin spiced latte anyone? Avoid the sugar rush and fill up on this delicious low carb high fat spiced pumpkin soup instead!

Serves 2


  • 1 small pumpkin, peeled, deseeded and chopped into chunks
  • 1 onion, chopped
  • 1 thumb ginger, finely chopped or grated
  • 1 chilli, finely chopped
  • 1 knob butter
  • 1 tin coconut milk
  • 1 vegetable stock cube
  • salt and pepper


  1. Gently brown the onion in a large sauce pan with the butter, chilli and ginger.
  2. Add the chunks of pumpkin and stock cube then cover with boiling water.
  3. Once the pumpkin is cooked and soft, whizz up the mixture.
  4. Add the coconut milk and seasoning and continue to cook until warmed through.



This soup is a real winter warmer, but it comes with a warning – and it is not about the chillis! Make sure to use pumpkin and not butternut squash, as the latter is far higher in carbs!