For me, Winter means soup! All season long, I eat soup every single day. My favorite? Pumpkin, hands down. It’s so creamy and sweet, I never tire of it. Recently I experimented with a pumpkin-leek combo, and the result was pure heaven. If like me you’re feeling fancy for the holidays, you can top the bowl with some pan-fried brussels sprouts and okra “stars" - it looks especially festive for Christmas. Let me know what you think!


  • 1 pumpkin (about 1 Kg), seeded and chopped

  • 2 leeks, finely sliced

  • 1 carrot, sliced

  • 1 onion, peeled and finely chopped

  • 1 garlic, finely minced

  • 1/2 cup water

  • 1/2 cup coconut milk

  • 1 Tbsp unrefined coconut oil

  • 1 tsp fresh ginger, grated

  • Salt and black pepper to taste

  • 1 cup brussels sprouts, cut in half

  • 1-2 okra, finely sliced


  1. Heat 2 tsp of coconut oil in a large saucepan over low heat. Stir in onion, garlic, and leeks and cook for a few minutes until softened.

  2. Add carrot and pumpkin chunks and cook for 10 more minutes stirring occasionally.

  3. Add water, cover, lower heat and cook until the vegetables are soft.

  4. Stir in coconut milk, fresh grated ginger, salt and black pepper, and cook for another 5 minutes.

  5. Turn off the heat and set aside for 10 minutes before blending until smooth.

  6. Heat 1 tsp of coconut oil on a skillet over medium-high heat and sear the brussels sprouts for 3-4 minutes until nicely browned and tender.

  7. Add the okra slices at last. They are cooked in less than a minute.

  8. Ladle soup into bowls and top with seared brussels sprouts and okra “stars”. Add fresh herbs and finely chopped chives if desired.

  9. Drizzle some extra virgin olive oil and season with sea salt flakes.

  10. Enjoy!

Pumpkin & Leek Soup
Pumpkin & Leek Soup
Pumpkin & Leek Soup