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WHOLESOME PUMPKIN & COCONUT SOUP

Serves 4

Difficulty level: Medium

Time: 40 minutes

Pumpkin Soup

This is not your usual pumpkin soup.   

It is hearty, rich, full of nutrients and is good enough as a stand-alone meal.

Bursting with protein and healthy fats which will keep you fuller for longer.

Ingredients

 

1 tbsp extra virgin cold pressed olive oil

1 brown onion, roughly chopped

3 garlic cloves, finely chopped

700g pumpkin, peeled and roughly chopped into 2-3cm cubes (keep the seeds!)

300g cannelini beans or chickpeas (or both)

4 cups chicken bone broth or vegetable broth (see my bone broth recipe here)

3 tsp Vogel Herbamare powder

400ml Ayam 100% natural coconut milk

Seeds from the pumpkin

 

 

Optional extras

1 red capsicum

2 tbsp fresh parsley

1 tbsp curry powder

4 tbsp Jalna organic biodynamic natural yoghurt

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Method

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  • Soak cannelini beans or chickpeas in a bowl of water overnight.
     

  • Add brown onion and garlic to a large saucepan with olive oil on a low to medium heat.
     

  • When onion and garlic are slightly brown, add the pumpkin to pan and cook until slightly browning on outside
     

  • Add cashew and broth sauce base, paprika and worcestershire sauce.  Mix to combine.
     

  • Once chicken has cooked through, add the spinach and stir through until wilted.
     

  • Add parsley or a dollop of jalna yoghurt to garnish and serve immediately.

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