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    Pumpkin Soup

    • 1 min read

    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.

    Perfect time to try some delicious recipes! Click here to get 15 of Dr. Anna’s Favorite Keto-Green recipes.

        Dr. Anna Cabeca

        Dr. Anna Cabeca

        Dr. Anna is a Triple Board Certified OB/GYN, Anti-Aging Medicine expert, and author of the best selling book, The Hormone Fix.

        Dr. Anna helps women heal the 9 most dreadful symptoms of menopause with natural, safe solutions. Follow her for content on hormonal imbalances, vaginal dryness, menopause (and more) that are medically backed, and created to empower women — not just treat them.