Pumpkin Soup

A must make during pumpkin season! The coconut milk gives this a wonderful creaminess and the spices are perfectly curated.


  • 3 tablespoons olive oil
  • 1 1/2 pounds pumpkin, peeled, seeds removed, cut into chunks
  • 1 large yellow onion, chopped
  • 1 leek, chopped
  • 3 cloves garlic, chopped
  • Sea salt
  • Freshly ground black pepper
  • 2 sprigs thyme, leaves removed
  • 1 sprig oregano, leaves removed
  • 5 to 6 cups low sodium chicken broth or bone broth
  • 1 bay leaf
  • 1 can full-fat coconut milk


  • Heat olive oil in a large stockpot over medium-high heat. Add pumpkin, yellow onion, leek, garlic, and season with salt and pepper. Stir and saute for about 2 minutes, then add in herbs, broth, and bay leaf. 
  •  Bring to a boil, and then turn the heat down to medium-low. Cover and simmer for 20 minutes or until pumpkin is soft and fork-tender.
  • Remove from heat and remove bay leaf. Using an immersion blender, puree the soup until smooth. Can also be done in batches with a standing mixer, just allow soup to cool for a few minutes before using that method.
  • Stir in full-fat coconut milk, and adjust salt and pepper as needed.
  • Serve garnished with a splash of coconut milk.

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      Dr. Anna Cabeca

      Dr. Anna Cabeca

      Certified OB/GYN, Anti-Aging and Integrative Medicine expert and founder of The Girlfriend Doctor. During Dr. Anna’s health journey, she turned to research to create products to help thousands of women through menopause, hormones, and sexual health. She is the author of best-selling The Hormone Fix, and Keto-Green 16 and MenuPause.

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