🍽 Serves: 4
🟢 Difficulty: Medium
⏰ Time: 40 minutes
🌟 Pumpkin Soup
Not your usual pumpkin soup! Hearty, rich, nutrient-packed, and filling — perfect as a stand-alone meal.
Full of protein and healthy fats to keep you satisfied longer.
🧂 Ingredients
- 🥄 1 tbsp extra virgin cold-pressed olive oil
- 🧅 1 brown onion, roughly chopped
- 🧄 3 garlic cloves, finely chopped
- 🎃 700g pumpkin, peeled and roughly chopped into 2–3cm cubes (keep seeds — see below)
- 🥣 300g cannellini beans or chickpeas (or both)
- 🥛 4 cups chicken bone broth or vegetable broth
- 🌿 3 tsp Vogel Herbamare powder (or natural vegetable stock powder)
- 🥥 400ml Ayam 100% natural coconut milk
- 🎃 Seeds from the pumpkin
Optional Extras:
- 🌶️ 1 red capsicum
- 🌱 2 tbsp fresh parsley
- 🍛 1 tbsp curry powder
- 🥄 4 tbsp Jalna organic biodynamic natural yoghurt
👩🍳 Method
- 💧 Soak beans or chickpeas overnight in water.
- 🔥 Heat olive oil in a large saucepan over low-medium heat. Add onion and garlic; sauté until slightly brown.
- ➕ Add pumpkin and cook until lightly browned on the outside.
- 🥣 Add broth and beans/chickpeas. Simmer for 20 minutes or until pumpkin and legumes are cooked. Add 1–2 cups water if needed.
- 🌰 While soup cooks, roast pumpkin seeds on an oven tray at 180°C for 15 minutes until lightly golden. Set aside.
- 🌀 Blend the soup with Herbamare powder using a handheld or benchtop blender until smooth.
- 🥥 Add coconut milk and blend again until combined.
- 🌟 Serve hot, sprinkled with roasted pumpkin seeds. Pair with sourdough if desired.