Roasted Pumpkin Soup Recipe

If you’ve ever stayed with us for more than a couple of nights, you’re likely to have tried our holistic kitchen’s creamy, coconutty, roasted pumpkin soup. This special dish is a favourite amongst many of us, and if you have been lucky to try it, you’ll understand why.








You’ll notice that we haven’t included any quantities in this recipe. This is because we believe that cooking should be an intuitive process whereby you pay attention to your specific needs and desires to create the perfect dish for yourself.

In this post, I will be sharing with you our not so secret recipe. We hope you will learn that despite the complexity of the taste, it is actually extremely simple to make!




Coconut Cream

Salt and Pepper

Vegetable Stock


Firstly, chop the pumpkin, leaving the skin on, and spread it out evenly on a roasting tray with the seeds included too. Sprinkle it with salt, pepper and a small amount of oil (optional) - just enough to stop it sticking to the tray.

Roast at 180 degrees celsius until it’s golden and soft.

Next, throw it in a blender with vegetable stock* and coconut cream.

Finally, serve your soup into bowls or cups, sprinkle with seeds if you wish, and enjoy!

*Here at Govinda Valley, we make our own vegetable stock using off-cuts from various vegetables that we have been cooking with. We also throw in a variety of herbs from out herb garden. It’s extremely simple to make and reduces the amount of waste that we produce so we highly recommend trying to make it yourself!

We hope you you love this recipe as much as we do! A special thank you to Leonardo (our resident chef) for teaching us and sharing this recipe with us.

Lots of love, Govinda Valley Team