
Creamy Pumpkin Soup 6 People Prep: 10 Minutes Cook: 60 Minutes Cane Sugar Free Dairy Free Vegan Vegetarian Some days there’s nothing more satisfying than a big bowl of pumpkin soup. Comforting, delicious, healthy and quick to make, everyone needs a go-to pumpkin soup recipe – so we’re sharing ours with you. You can make a big batch of this nourishing soup ahead of time for when you need a quick but satisfying meal. Made with Coco Quench Original Coconut Ingredients 1 kg pumpkin peeled and cubed 1 large sweet potato peeled and cubed 1 L vegetable stock or water 1 brown onion finely diced 1 large pinch of salt 2 cups Pureharvest Coco Quench 1 tbs coconut oil Instructions In a large heavy based saucepan, melt the coconut oil and add the diced onion. Sweat onion until it becomes translucent, then add the vegetables, stock and bring to the boil. Once boiling, reduce the heat and simmer for 40 minutes. After 40 minutes, add the creamy cashew milk and cook for a further 5-10 minutes. Remove from heat and blend until smooth, season to taste with salt and pepper and serve hot! This soup goes beautifully with piece of fresh wholemeal sourdough bread. Share this recipe Print recipe

Creamy Pumpkin Soup

6 People
Prep: 10 Minutes
Cook: 60 Minutes

Some days there’s nothing more satisfying than a big bowl of pumpkin soup. Comforting, delicious, healthy and quick to make, everyone needs a go-to pumpkin soup recipe – so we’re sharing ours with you. You can make a big batch of this nourishing soup ahead of time for when you need a quick but satisfying meal.

Made with: Coco Quench

Original Coconut

Ingredients

1 kg pumpkin peeled and cubed
1 large sweet potato peeled and cubed
1 L vegetable stock or water
1 brown onion finely diced
1 large pinch of salt
2 cups Pureharvest Coco Quench
1 tbs coconut oil

Instructions

In a large heavy based saucepan, melt the coconut oil and add the diced onion.
Sweat onion until it becomes translucent, then add the vegetables, stock and bring to the boil. Once boiling, reduce the heat and simmer for 40 minutes.
After 40 minutes, add the creamy cashew milk and cook for a further 5-10 minutes.
Remove from heat and blend until smooth, season to taste with salt and pepper and serve hot!
This soup goes beautifully with piece of fresh wholemeal sourdough bread.

Share this recipe