Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

A rich and creamy pumpkin soup, with the extra protein and sweetness of vanilla protein powder.

Serves: 10

Prep time: 15 mins

Cooking time: 45 mins


  • ¼ cup coconut oil
  • 750g pumpkin, chopped
  • 1 large swede, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, crushed
  • 1 large onion, chopped
  • 2 tsp ginger, grated
  • 1 lt. Vegetable stock
  • 1 can coconut milk
  • 1 scoop vanilla protein powder mixed into 1 cup water.
  • 1 tsp pink salt, pepper to taste


  • Melt coconut oil in large saucepan over medium high heat.
  • Add pumpkin, swede, carrots, celery, garlic, onion and ginger, and fry stirring for 15 minutes.
  • Add stock and bring to the boil, then reduce heat and simmer for 30 minutes.
  • Blend with stick blender, and add coconut milk, protein powder mix, salt and pepper.
  • Increase heat until almost boiling, while stirring.
  • Serve hot with coconut yoghurt and coriander.



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