Jaki's Pumpkin Soup - Purebread

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Jaki’s Pumpkin Soup

May 10, 2018

Excerpt and recipe from Jaki's Nutritionist Column

I like to make a big pot of soup on a Sunday evening (enough for ten, even though there are only four of us), so that we have plenty left over for the week.

I keep the soup in the fridge, so that anyone can have a bowl or mug whenever they need as pick me up or if they are in a rush and need something nourishing and quick!


1Place the pumpkin, potatoes, garlic and red onions on a baking tray lined with baking paper.

2Mix the olive oil, salt and pepper and caraway seeds in thoroughly with your hands, and then bake in a pre-heated oven at 190oc for approximately 45 minutes, or until the vegetables are soft.

3Remove from the oven, and place into a large heavy based stock/soup pot and pour in the stock. Cover and bring to the boil gently.

4Once to the boil, let simmer gently for ten minutes or so, and then blend with a stick wand or blender.

5Add the coconut cream last using just as much as you need to get the consistency right for you.

6Check for seasoning.

7Serve with a swirl of sour cream and a couple of chives and toasted bread of choice.


½ of a large pumpkin, peeled and roughly chopped

2 large potatoes, peeled, roughly chopped

3 cloves garlic, peeled

2 red onions, quartered

2tbsp olive oil

Salt & pepper to taste

2 tsp caraway seeds

1 litre salt reduced chicken stock or vegetable stock if meat free

1 can coconut cream

Sour cream and chives to serve (optional)