Tuesday, December 15, 2015


Now if you're looking for a fair dinkum, truly nourishing and absolutely delicious beyond belief pumpkin soup, then HEY! You are in luck my friend! You have reached the Holy Grail of Pumpkin Greatness... You need not look any further than this post... But here's the secret... You've got to work for it. I'm talking home grown organic herbs, slow cooked organic chicken broth, and roasted organic pumpkin, onion and garlic. It's the only way (I believe) to make a pumpkin soup that stands out from the rest in aroma, taste and healthy eating (and you need to start the day before you plan on slurping down the goods!).


Dairy-free, nut-free, sugar-free and gluten-free. 

Makes: 6 very generous serves
Slow Cooking Time: 24-28 hours
Preparation Time: 2 hours
Fat & Calories: Who cares when you’re eating fantastically healthy… Come on!


Roasted Veggies:
1 medium Pumpkin of choice, cut up unto chunks.
2 tablespoons Virgin, Cold Pressed, Organic Coconut Oil
4 heads of Garlic, chopped straight through the middles into halves.
2 onions cut into quarters.
Freshly cracked Peruvian Pink Salt & Black Pepper to taste.

Chicken Broth:
3 organic chicken carcases (use carcases left over from previous roasts - you can store these in the freezer until required)
3 Bay Leaves
1 tablespoon of whole Peppercorns
1/4 cup of Apple Cider Vinegar
4 frozen ice cubes of processed herbs in olive oil.

Iced Cubed Herbs:
Pick a large bunch of every type of herb you have in your veggie patch. Collect the leaves from the woody stalks and place them into the processor with a good long drizzle of olive oil. Process and add oil until a relatively smooth texture is reached. Add the mixture to ice trays and freeze over night. The next day, pop out the cubes from the trays and place them in a snap lock bag to keep in the freezer until required.


  1. Waaaay before: Make up your mixed herb ice cubes. (See above).
  2. Day before: Place all ingredients for the Chicken Broth into the slow cooker. Cover everything with filtered water. Cook on High for 3 hours, then on Low for the next 24-48 hours (the longer the better). You may need to add more water to the broth over time.
  3. Day of eating: Coat Pumpkin chunks, garlic and onions in coconut oil and cracked Pepper & Pink Salt. Roast at 180 Degrees Celsius for about an hour. Let them develop that nice brown crust.
  4. Let the vegetables cool before placing them into the processor, and blitz until smooth. Add a cup of chicken broth to the mix to help reach that desired creamy texture.
  5. Strain the Chicken Broth so you are left with just the fluid. Add this to a large saucepan.
  6. Add the pumpkin puree to the broth and use a whisk to combine the two. You will see your beautiful soup forming before your eyes!
  7. Add furhter cracked pepper and pink salt to taste.
  8. Serve with a dollop of cashew cheese and chives. JUST DIVINE! 

You'll be happy those serves were generous in size!

Much Love,

Candice. Xx

*You’ll find some of these wonderful ORGANIC ingredients right here at the Nourish Me Whole Heartedly online shop. YAY!

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