Wholesome pumpkin & coconut soup

Serves 4

Difficulty level: Medium

Time: 40 minutes

This is not your usual pumpkin soup.

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 - see below!)

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 (or you can use a natural vegetable stock 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

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 chicken broth and cannellini beans/chickpeas. Mix to combine. Allow to simmer for 20 minutes or until pumpkin and beans/chickpeas are cooked through. You may need to add another 1-2 cups of water after this step.

While pumpkin and legumes are cooking, place pumpkin seeds on an oven tray and roast for approx 15 mins on 180 degrees until lightly golden. Set aside to cool slightly.
Going back to the soup, add the Vogel's Herbamare powder (or natural stock powder). Use a handheld blender or add to a benchtop blender and blend until smooth.
Add coconut milk and blend once again until combined.

Sprinkle the top with the roasted pumpkin seeds and serve immediately while hot with some delicious sourdough!