- 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!
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