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Creamy Pumpkin Soup

  • Total: 20 mins
  • Serves: 4

Ingredients

  • 1 kg Chopped pumpkin
  • 1L Vegetable stock
  • 1 Diced brown onion
  • 1 tbs Minced garlic
  • 1 tbs Butter
  • 1 tsp Ground nutmeg
  • 1 tsp Ground sage
  • 4 tbs Cocobella Natural Coconut Yoghurt

Method

  1. Add butter and garlic to a large pot and cook brown onion until soft
  2. Add 1L of vegetable stock and chopped pumpkin
  3. Add in the rest of the ingredients except coconut yoghurt and simmer until pumpkin is soft
  4. Once mixture has cooled slightly, blend with a stick blender until smooth
  5. Top with coconut yoghurt, crispy chickpeas and fresh herbs

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