Pumpkin Seed Soup


  • 454g pumpkin
  • 880g stock
  • 32g pumpkin seeds
  • 32g coconut yogurt
  • 32g parsley
  • 2 tablespoon ghee
  • 1 chopped onion
  • 2 minced garlic cloves
  • 1 chopped leek
  • 1 inch piece minced ginger


Cooking Instruction

  • Melt ghee in a heavy based saucepan.
  • Add chopped onion, ginger, leek, garlic, salt and pepper and cook gently until soft.
  • Add pumpkin and stock and simmer until pumpkin is completely soft. Puree with a stick blender or high speed blender.
  • Serve with a drizzle of coconut yogurt, fired pumpkin seeds and a few parsley leaves.


Source : https://thefeedfeed.com/marinadwright/pumpkin-soup-with-ginger-and-pumpkin-seeds