Pumpkin soup
1 diced brown onion
1 tbsp minced garlic
1 tbsp butter
1 kg chopped pumpkin
1 l vegetable stock
1 tsp ground nutmeg
1 tsp ground sage
2 tbsp Cocobella coconut yoghurt
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
Ingredients
1 diced brown onion
1 tbsp minced garlic
1 tbsp butter
1 kg chopped pumpkin
1 l vegetable stock
1 tsp ground nutmeg
1 tsp ground sage
2 tbsp Cocobella coconut yoghurt
Directions
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