Packed with immune-supporting ingredients
- 1kg pumpkin, skin and seeds removed, chopped
- 1 large onion, roughly chopped
- 1 potato, peeled and diced
- 3 garlic cloves, crushed
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 2 cups vegetable stock
- ½ cup coconut cream
- 2 tbsp coconut oil
- Salt and pepper to taste
Warm up coconut oil in a large pot or saucepan and sauté onion, garlic, ginger and turmeric for 1 minute constantly stirring.
Add pumpkin, potato and broth and bring to a simmer over medium heat until pumpkin and potato are tender.
Remove from heat, add the coconut cream and stir through. Allow soup to cool slightly.
Transfer the soup to a blender and puree until smooth.
Add salt or pepper to taste and top with coconut bacon, sea superfoods and parsley. Enjoy!
Liked this? Then you’ll love our Roast Tomato Soup with Dumplings recipe
Shop Food & Drink