Coco-Pumpkin Soup

Yummy, easy, nutritious, and oh so adaptable, this classic is an undeniable favorite in my repertoire. So easy to make and with just a few simple ingredients, you have plenty for 4!

I like to change up the herbs I use in this depending on what is fresh and what I can find here in Bali. I used to have a source of fresh sage and leeks and that really made it sing! This recipe includes dried rosemary but fresh would give it more aroma. Each batch will be yum on its own! If you don't want to use miso or are really resistant to the small amount of fermented soy in miso, then feel free to omit and add more sea salt or to add carrots and celery to your pumpkin.


1/2 kabocha squash or pumpkin

3-4 tbsp brown rice miso

1/3 cup dense coconut milk (24% fat)

1 clove garlic

3 shallots

handful raw pepitos (pumpkin seeds)

1 red chili (optional)

2 tbsp rosemary (fresh or dried)

Pinch of sea salt

1-2 tbsp EVOO


Chop the pumpkin (in my case kabocha squash is pumpkin here...and butternut squash could also work!) into chunks, removing the peel as you go. Dice one red chili, peel the shallots and one clove of garlic. Put the pumpkin, garlic, shallots, and chili into a sauce pan and cover with water. Put the lid on the sauce pan and cook over medium-heat until the pumpkin has soften through, which usually happens before the water boils. If you are choosing to use carrot and celery or leeks instead of miso or shallots, be sure to add them in now too.

While you are cooking the vegetables, throw the raw pumpkin seeds onto a skillet to dry roast them. I toss them around until golden, add in a pinch of salt if desired at the last minute, let it crackle, and you are done. Add this as a topping to the soup for a bit of crunch.

Try not to get the water too hot as you will next put the ingredients into a blender, maybe making two batches depending on the size of your blender. In the blender, add the coconut milk, miso (make sure the water was not boiling to preserve the miso enzymes), and if not on the 7-Day Detox, you can also add in about 1-2 tbsp EVOO. Get to blending until smooth. Taste and add in herbs and sea salt as desired. I do not typically use exact measurements when I cook so these are all estimates to what I like. I encourage you to get creative and go easy on the salt. You can always add more but can't always take it away!

Other toppings that might be nice would be avocado, microgreens, dukkah, sesame seeds, etc.


Yields: Roughly 750ml-1L of soup. Or 3-4 portions.