Sweet pumpkin soup

9xsIngredients (4servings):

  • 500ml pumpkin mousse
    2 tablespoons Muscovado sugar
  • 1000ml almond milk
  • 1/3 teaspoon ground ginger (GF)
  • 1/4 teaspoon ground cardamon(GF)
  • 1/3 teaspoon ground cinnamon (GF)
  • 2 tablespoons coconut oil
  • 2 vanilla pods, split lengthways, seeds scraped out



Melt 2 tablespoons coconut oil in a large saucepan, then gently add pumkin mousse, cinnamon, cardamon, ginder and vanilla pods with seeds. Cook for 5 mins, combine with sugar (you can add some more if it’s needed) and 500ml almond milk. Carry on cooking for 15 minutes, stirring occasionally. Discard the vanilla pods. For an extra-velvety consistency you can purée with a hand blender. Serve hot with precooked millet or rice flakes, sprinkled with almonds. The soup can be frozen for up to 2 months.



GF – make sure the ingredient doesn’t contain traces of gluten!


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