Pumpkin Soup

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Everyone's in need of some comfort food this time of year and our pumpkin soup with crunchy garlic croutons is just what you need.

Prep Time

20 Minutes

Cook Time

30 Minutes





2 tablespoons Coconut oil
2 Onions chopped
1kg Pumpkin deseed, chop & remove skin
600ml Vegetable stock
150ml Double cream


1 teaspoon Garlic powder
3/4 teaspoon Sea salt
Half a teaspoon Black pepper
Loaf of Bread chopped in cubes



Heat two tablespoons of coconut oil in a frying pan and add your chopped onions until soft.

Place the chopped pumpkin in to the frying pan and cook for 10 minutes or until soft. Making sure to stir occasionally.

Add the vegetable stock a long with a pinch of salt and pepper until it begins to boil. Allow to simmer for a further 10 minutes.

Add the double cream and bring to a boil. Take off the heat and using a blender, puree the ingredients to form a soup consistency.


Preheat oven to 190°C and line a baking tray with baking paper. Melt 52g of coconut oil and drizzle over the chopped bread in a mixing bowl.

Add the garlic powder, salt, pepper and Italian seasoning and gently combine.

Add to the lined baking tray, making sure the croutons are evenly spread out. Bake in the oven until a golden brown colour.

Let the croutons cool completely before adding to your pumpkin soup.

To Decorate

Add any left over double cream to the middle of the bowl and create a swirl/circle. Scatter your croutons and pumpkin seeds on top a long with a sprinkle of salt and pepper.

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