26 / JULY / 2023

Prep Time: 4 hours
Cook Time: 2 minutes
Total Time: 4 hours 2 minutes
Yields: 4 serves

Such a beautiful recipe for those nights you want something warm and nourishing for the body and soul!


–  1 large pumpkin (roasted in cinnamon + cumin)
–  1L veggie or chicken stock
–  400g canned coconut milk
–  1 clove of garlic
–  1 tsp. cumin
–  1 tsp. cinnamon
–  2 tbsp. turmeric 
–  100g white fish
–  salt + pepper to taste
–  any other veggies you want to add after the soup is cooked to make it “chunky”


  1. Chop the pumpkin up into small pieces and lightly spray with olive oil cooking spray, sprinkle with cumin and cinnamon and roast in the oven for 40 minutes (you may want to do this another night so prep is easier).
  2. Once the pumpkin is cooked, add the stock, coconut milk, garlic, cumin, cinnamon and salt + pepper to a large pot on medium heat and let it all simmer.
  3. Once it has reached a boil and all ingredients have softened either allow it to cool and put into a food processor or blender, or use a stick blender to mix it all to a creamy consistency.
  4. If you are serving this immediately after cooking the soup, cook the fish in a small fry pan with a small spray of olive oil on a low to medium heat, with salt + pepper to taste, until cooked all the way through. Cook any other veggies you want in the pan at this time too. 
  5. Serve with 2 – 3 ladles of soup over the white fish as well as any other veggies you may have decided to add.

As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think 🙂 ENJOY!

Yours in Health & Happiness, 
Sheree xo