Passionate about Pumpkin

I love pumpkin. 
Nothing quite like looking at a heap of your own home grown organic pumpkins
Pumpkin is one of my favourite ingredients to cook with and to grow.
In  my book, The Pram Diet I shared my popular moist pumpkin cake recipe and on this blog you can find lots of pumpkin recipes including my Organic Pumpkin and Lentil Soup
My roast pumpkin, feta and capsicum pasta

And today I am sharing with you my protein power pumpkin soup that I also actually often use as a layer in a dish I am famous for amongst family friends,  my pumpkin lasagne!

                                Protein Power Pumpkin Soup


  • 1 medium pumpkin
  • 1 onion
  • 4 cloves garlic
  • 2 teaspoons turmeric
  • 2 teaspoons thyme
  • 2 teaspoons chili (or to taste)
  • 1 can organic coconut cream, (I used light)
  • 1 can water (as needed)
  • 1 can three bean mix, washed and drained
  • 2 tbls raw, organic honey
  • 1/4 cup quinoa
  • 1 tbls olive oil

  • In a saucepan fry the onion in the olive oil on a medium low heat until transparent
  • Add in the garlic, chili, turmeric and thyme, stir together over heat for 2-4 minutes.
  • Cut the pumpkin into bite sized pieces and add into the frying pan.
  • Stir together for 1-2 minutes.
  • Pour in the coconut cream, and some water if needed, bring to the boil.
  • Add in the quinoa and reduce it to a slow simmer.
  • When quinoa is cooked and pumpkin is tender and mashable add in the drained beans and honey.
  • Blend it all together to make a lovely smooth, rich soup.
  • Season to taste with Himalayan pink salt and freshly cracked black pepper.

  • Beautiful creamy and thick soup this is great to also seal in batches and freeze for lunches or dinners.
  • I use this as a layer sometimes in my famous pumpkin lasagna from my cookbook
    which I might blog with you all soon!.
  • I made my soup extra beautiful and smooth using a 

I was sent one of these to test and have to say I have found it easy to use and effective.

What is a masher?
Unlike conventional cutting blades that over-process and rupture the starch grains in potato producing glue like mash, the Masha’s innovative design works to create a perfect mash every time. 
But don’t just stop at potatoes! The Masha can be used to mash a variety of vegetables such as pumpkin, to prepare baby food, make a creamy guacamole, or even to rub butter into flour for cake mix.

The Masha uses patented Rotor Cone technology, which allows the motor to gently squeeze ingredients through the outer mesh at a safe, low speed. As the Masha has no blade it is safe for the whole family.
 Making the perfect mash, dips or baby food couldn’t be easier or more convenient with the Masha. Designed with a non-slip handgrip and balanced weight distribution, the Masha ensures no strain to the wrists which is essential for arthritis sufferers and the older generation.

Masha is safe for dishwashers and friendly on non-stick pots. RRP$59.95

Happy Cooking


  1. Ok. This looks too amazing, Rebecca! I will be making it very soon. Thanks!

  2. Your recipe makes me wonder if I can convince the picky eater (aka my wife) to eat it.

    1. The soup is really thick and creamy - totally go down with with fussy eaters :)

  3. wow the pumpkin soup looks delish~
    I would love you to link up you post with my Foodie Fridays linky party so that all my other readers can see this recipe =) The link is in the Deep Fried Prawn post you commented earlier.


    1. Oh I will thanks DinoMama! And that dish looked incredible XX

  4. I love pumpkin. I had no idea there were so many ways to cook it.
    I HAVE to come back.
    May I pin, please?

    1. Absolutely Malika! Please do.
      You can find me on Pinterest too -
      Bek XX

  5. This looks like a really good site with lots of good advice.

    Now this masher looks awesome. I am hopeless at mashed potato. I find it is either to lumpy or if i use my machine it is runny and as my kids say yuk. I have hand pain so I need to be careful as to what I do with them.

    I may have to look at getting one eventually. It really has my interest.

    Thankyou for sharing this.

    Did you cook all this yummy food out of interest?


    1. My name is Lisa I just didn't have any links to the profile.
      just thought I would let you know I did try.

    2. Thanks so much Lisa!!

      I sure did cook all these :)
      Love to cook! XX

  6. Wow! Your blog is so colourful and professional. I adore the easy and uncluttered layout. I hope to get there someday. This food looks amazing too. Thank you. You have made my night.

  7. well, yum diddly scrum Bek, a veritable pumpkin paradise...

  8. Not only am I making this, I'm passing this recipe and the link to your site to everyone in my family and my close friends. I found you through UBC on FB and I am so happy I stopped by! I'll be back - you've been warned. ;)

    1. Thank you so much Magical Mystical MiMi!! Xxx

  9. I love pumpkin! Such a good value food. My favourite ways are roasted and in soup. Yours looks great! ;o)

    1. Oh me too! What is it about roast pumpkin that just tastes sooo good!

  10. Oh my god! I don't know where to start with all of these amazing recipes... but I think it might have to be the pumpkin and feta quiche! Yummmm!

    1. Thanks so much Lucy! Love to know what you think - great to connect with you on FB too! Xx

  11. A great post for the halloween season! Pumpkin is pretty much my all time favorite veggie, so thanks for the inspiration!

  12. Oh, loving the ingredients in your pumpkin soup! I've been trying to think of ways to add more flavour to my recipe. thanks for sharing!

    1. I love adding some protein boost in there :)


I love that you found yourself on my blog!
Thank you reading.
Have a gorgeous day!

Rebecca X

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