Pumpkin Soup

Pumpkin Soup


500–700g pumpkin, roughly chopped (butternut pumpkin gives the best results)

1 carrot, roughly chopped

3 garlic cloves, halved

1–2 brown onions, quartered

1 sweet potato, roughly chopped

1 tsp. cumin

1 tbsp. veggie stock

500g hot water

Salt and pepper, to taste

2 tbsp. coconut oil, melted

1 tsp. cayenne pepper (optional).


1. Preheat oven to 180°C.

2. Into a large bowl, add all chopped veggies, melted coconut oil and seasoning. Toss until veggies are well covered.

3. Divide onto 2 large baking trays and bake for 40-45 minutes.

4. Into a food processor add all roasted veggies. Blitz until puree consistency.

5. Gradually add water and stock mixture to the puree until desired consistency.

6. Season with salt and pepper.

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Robyn Louise

After a health crisis uprooted my life at the age of 21, I

discovered my soul guided mission was to teach and

coach people the importance of self-empowerment and

mastering all 3 areas of the Wellness Trinity, Health –

Mindset – Purpose. Everything I create through my

books, courses videos, and blog posts are tools to help

you empower yourself in these 3 areas. x



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© 2019 Robyn Louise PTY LTD