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Calgary, AB / 587-437-3197 / jenna@simplynurtured.ca

2016 by Jenna Lessner 

  • Jenna Lessner, BSc, CHNC

Pumpkin Soup

Updated: Feb 13

In case you didn't already know... IT'S PUMPKIN SEASON! My favourite time of year with literally pumpkin flavoured everything. Isn't it the best?! Pumpkins are packed with fibre and have been proven to improve insulin resistance. I hope you can enjoy this comforting Pumpkin Soup on this fall day...

Pumpkin Soup

Serves 4


  • 2 tbsp Coconut Oil

  • 2 1/4 cups Pureed Pumpkin

  • 2 cups Organic Vegetable Broth

  • 1/2 cup Unsweetened Almond Milk

  • 1 tsp Ground Ginger

  • 1 tsp Ground Sage

  • 1 1/2 tsp Maple Syrup

  • 1/2 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 1/4 cup Organic Coconut Milk (optional)


  1. In a large pot, heat coconut oil over medium heat. Stir in pumpkin, broth, almond milk, ginger, sage, maple syrup, salt and pepper.

  2. Bring to a boil and let simmer for about 10 minutes. Divide the pumpkin soup into separate bowls.

  3. Meanwhile, slice your black olives and set aside for garnish.

  4. Put the coconut milk into a squeeze bottle and draw a spiral in each bowl of soup. Enjoy!

Yadav, M., et al. Medicinal and biological potential of pumpkin: an updated review. Nutr. Research Reviews. 2010; 23:184-190.