Light Pumpkin Soup
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • 1 l veggie stock
  • 400g hokkaido pumpkin, cleaned and cubed
  • 2 potatoes (200g), cleaned and cubed
  • 1 big slice of ginger
  • 1 tbsp of mustard seeds
  • 1 small onion, peeled
  • 1 glove of garlic, peeled
  • 1 dash curcuma
  • raw coconut mousse, fresh thyme, fresh chilli and sweet balsamic to serve
  1. Place veggie stock, pumpkin, potatoes, ginger, mustard seeds, onion, garlic and curcuma in a pot and bring to the boil.
  2. Reduce heat and simmer for 20 minutes.
  3. Puree soup with an immersion blender or food processor.
  4. Boil again for 5 more minutes.
  5. Serve with raw coconut mousse, fresh thyme, chilli and sweet balsamic (if preferred).
Recipe by Annelina Waller at