five generations and a Christmas soup

Nanny Chase held eight of her own babies, eleven grandchildren, nineteen great grandchildren and this week she held her great, great grandson Coen. Her frail ninety-three year old arms held Coen with a lifetime of experience and confidence. He nuzzled in like he was home.

It’s amazing how much brighter the world becomes when you’re blessed with a new member to your family. First world problems slip away making room for what matters. We’ve had a magical year which we’ll end all together at our farm. I’m going to sign off for a few days. I know how fast this time will pass and I don’t want to miss a second of it. Hopefully you’ve enjoyed the recipes and stories that I’ve shared this Christmas season, as much as I’ve enjoyed sharing them with you.

Most importantly,I hope there’s someone in your world who wraps their arms around you and brings the joy and love of the season. Merry Christmas my friends. XO

five generations and a pumpkin soup


Serves 8-10

Preheat oven 350*F

1 shallot, diced

1 tablespoon butter

2 garlic cloves, minced

½ tablespoon fresh ginger, minced

2 teaspoons medium curry powder

½ teaspoon coriander

½ teaspoon cumin

¼ teaspoon cloves

1 medium-sized (2-pound) pie pumpkin, cut in half with seeds and pulp removed. You can use 4-5 cups of canned pumpkin puree.

900 ml chicken stock use a vegetable stock for a vegetarian soup

398 ml coconut milk [20% fat]

Cayenne pepper, to taste

Sea salt, to taste

Greek yoghurt, for garnish

Pomegranate seeds, for garnish


  • Place pumpkin halves flesh-side down on a parchment-lined baking sheet.
  • Roast for 45 minutes or until flesh is tender when pricked with a fork.
  • Remove from oven to a cooling rack for 10 minutes.
  • Scoop pumpkin flesh from the skins – set aside for later.
  • Heat a large soup pot over medium-high heat, and melt butter.
  • Add chopped shallots and saute until translucent.
  • Add garlic and ginger, stir, and cook for 1-2 minutes, until garlic becomes fragrant.
  • Add curry powder, coriander, cumin, and cloves, and stir until spices become toasted and fragrant, about 1 minute.
  • Add stock, coconut milk and bring to a boil.
  • Add roasted pumpkin.
  • Using an immersion blender, blend the soup until smooth. I used my food processor and worked in small batches. It works perfectly but an immersion blender is much easier.
  • Heat soup thoroughly.
  • Serve soup with a dollop of Greek yogurt, and a sprinkle of pomegranate seeds.

five generations and a pumpkin soup

THE LOVE: If your soup is too thick, add a little more stock to thin it out.

print recipe

Thanks so much for reading.

Photography by Michelle Hooton

five generations and a pumpkin soup

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  • Barb Crawford

    oh my word Michelle, that photograph is so special.

    Merry Christmas!

    • Hi Barb, I can’t begin to explain how blessed I felt while the photograph was being taken. A life time of family memories flooded through me. It’s a very emotional time.

      Merry Christmas Barb and all the best in the New Year!

  • Elizabeth Donnelly-Nelson

    Merry Christmas Michelle! What a beautiful picture that is or I should say those are. Mama looks so comfortable in her new role and great great grandma looks superb!
    I think that soup looks perfect for Boxing Day. It should complement my seafood pie quite nicely I think!

    • Merry Christmas to you Elizabeth! Lovely to hear from you. Our family is over the moon with our new little boy. He is a dream! Enjoy the soup. xo

  • Joe

    All the love in the world Chelle all the love in the world.