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Winter Pumpkin Soup

Everyone is freaking out about pumpkin spice latte season and I’m over here losing it for pumpkin soup season. Don’t get me wrong; I’m a summer girl at heart. But every year, I long for the colder months so I can start making nourishing warm dishes like this Winter Pumpkin Soup. It’s made with Red Kuri pumpkin squash, Japanese yams, and coconut milk, so the texture is smooth and creamy. It also contains fresh herbs like parsley and thyme, which contribute to the comforting flavor. This soup is so delicious that I guarantee it will get even the anti-winter people excited.

Servings: 4


6 cups vegetable stock
4 cups organic Red Kuri pumpkin squash
1 cup organic Japanese yams
1 1/2 T salt
1 tsp chopped fresh parsley
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1/2 tsp fresh thyme, finely chopped
1 garlic clove, minced
4 T organic coconut milk
1/2 tsp ground black pepper
2 cups cannellini beans


In a large stockpot, heat the vegetable stock and add the pumpkin, Japanese yams, onion, carrots, celery, garlic, parsley, beans, thyme, and black pepper.

Bring to a boil and reduce heat to simmer. Let simmer for 30 minutes uncovered.

Deposit the soup in a blender 2 cups at a time and blend until pureed.

Once done pureeing, return the soup to the pot and bring to a boil again. Let simmer for 10-15 minutes and then slowly stir in the coconut milk.

Serve in a bowl and garnish with fresh parsley and pumpkin seeds.



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