RECIPE

Cocobella Pumpkin Soup

1.5 kg butternut pumpkin, sliced into cubes
750mL Cocobella Straight Up coconut water
¼ cup coconut cream
¼ cup olive oil
¼ tsp. paprika
Salt and pepper

To serve

Cocobella Coconut Yoghurt – Natural
Fresh parsley, finely chopped

Serves: 2-3

Nothing speaks to comfort food more than a delicious bowl of pumpkin soup. Monika of Nomadic Fit Foodie has put together this healthy and tasty variation, using Cocobella coconut water for a hydrating and flavoursome twist. Enjoy!

 

Method

Preheat oven to 200°C. Place on the pumpkin cubes on a shallow baking tray lined with baking paper. Sprinkle with paprika, salt and pepper and drizzle with olive oil. Place in the oven and cook for 50 min to an hour, or until the pumpkin cubes are soft and slightly brown. Once cooked, remove from the oven and allow to cool.

Add the cooked pumpkin cubes to a blender with the Cocobella Straight Up coconut water and cream. Blend ingredients into a smooth soup-like mixture.

Pour the soup mixture into a saucepan to heat up before serving. Serve with natural Cocobella Coconut Yoghurt, pepper and finely chopped parsley.