A Roasted Tomato Coconut Pumpkin Soup To Warm Your Core (Vegan, Paleo, Gluten Free!)

Roasted Tomato Coconut Pumpkin Soup

Are you completely sick of pumpkin recipes at this point? OK good, us neither.

While pumpkin is most commonly and traditionally enjoyed in sweets and desserts this time of year, that doesn't mean we should forget all about its savory side. It turns out pureed pumpkin is the perfect accompaniment to a variety of other plant based ingredients in soup recipes - lending creaminess, depth of flavor, plenty of extra nutrition (hello beta carotene, antioxidants, and fiber!), and a beautiful bright orange hue that looks stunning on any dining room table.

This recipe doesn't require a whole lot of prep, time, or effort. It's flavorful, hearty, and filling, and the generous amount of fresh ginger root will emanate warmth from your core to the rest of your body. Instead of using coconut milk for added creaminess, we subbed in our whole Stone Ground Raw Coconut Butter by Dastony, which is one of the best kitchen hacks of all time. If you don't have a jar of this versatile butter in your cupboard right now, you need to get on that asap. Coconut butter works as a magical replacement for dairy butter in baked goods, can be blended into coffee or tea for a creamy coconut latte, and works as a perfect sub for canned coconut milk in soups - simply account for the absence of liquid by adding in a little extra water.

You can choose to keep this soup chunky like we've done here, or whiz it in the blender to create a pureed bisque-style soup. Enjoy!

Roasted Tomato Coconut Pumpkin Soup

The Recipe

Roasted Tomato Coconut Pumpkin Soup

Serves 5-6

12 oz of pureed pumpkin* 

1 can of organic roasted tomatoes (use BPA-free can if possible)

1 small yellow onion, or 1/2 of a large onion, finely minced

1/2 cup Whole Stone Ground Raw Coconut Butter

1 Tbs coconut oil (for sauteing onion)

2 cups purified water

1 Tbs coconut aminos 

1.5" peeled ginger root, finely minced

1/4 tsp chipotle pepper

1.5 tsp pink Himalayan salt, adjust to taste

1/2 tsp black pepper, adjust to taste


1.  First make your pumpkin puree. Do this by cutting a baking pumpkin in half from its stem to its base, scraping out its seeds (save the seeds for roasting later!). Carefully slice the pumpkin into cubes, then slice the skin off. Drizzle with coconut or avocado oil, and bake pumpkin cubes in the oven at 400 degrees for 35-45 minutes, or until pumpkin is fork-tender. 

2. Take your roasted pumpkin and blend with a few splashes of hot water until a puree forms. You can strain to remove any stringy bits. 

3. Prep your onion and ginger by mincing very finely. Add this to a soup pot with 1-2 Tbs of organic coconut oil, and saute until onion is translucent. 

4. Add 12 oz of pumpkin puree, and 1 can of roasted tomatoes. Stir well. 

5. Next add in 2 cups of purfied water, and seasonings. Stir well. 

6. Cook for 10 minutes at a low simmer. 

7. Add in 1/2 cup coconut butter, stir until coconut butter has melted. Continue to cook for an additional 5 minutes. 

Serve as is, or blend in your blender for a smoother, bisque-style soup. Garnish with fresh basil leaves.



Soup will store well in the fridge for 3-4 days. It will condense, so add a spash of water while re-heating to bring it back to life. 

*If you're in a hurry you can also sub in a can of organic, unsweetened pumpkin puree. You can also sub-in pureed kabocha squash. Follow same steps as for pumpkin above.  

Roasted Tomato Coconut Pumpkin Soup