NOVEMBER NOURISHMENT

Pumpkin Soup with Coconut Cream

• INGREDIENTS

  • 200 grams Coconut Whipping Cream

  • 1.5 tsp Black Pepper

  • 1/2 tsp Allspice

  • 1/4 tsp Vanilla Extract

  • 500 grams Delica Pumpkin

  • 600 grams Pumpkin Stock

  • 2 tbsp Brown Sugar

  • 2 tsp Sea Salt

• RECIPE

  1. Whip the coconut whipping cream, black pepper, allspice, and vanilla extract together and keep in the fridge until ready to serve.

  2. Next, peel and de-seed the pumpkin. Roast the skin and seeds at 140°C for 40 minutes.

  3. Bring 1kg of water to the boil, add the roasted skins and seeds, simmer for 30 minutes, then strain — this is your pumpkin stock. 

  4. Cut the pumpkin into wedges, wrap in foil and roast at 140°C for 1 hour until soft.

  5. Blend the roasted pumpkin with 600 grams of the pumpkin stock, the brown sugar, and sea salt until smooth.

  6. Serve the soup topped with a spoonful of chilled coconut cream. 🧡

  ALLERGENS: Coconut (tree nut).