Creamy pumpkin soup meets crunchy protein mix — simple recipe for Autumn feel good moment. Try now and enjoy!
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Step 1/6
Carefully chop the Hokkaido pumpkin into small pieces. You can leave the skin on.
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Step 2/6
Chop the onions, garlic and ginger. Fry everything in olive oil in a deep pan.
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Step 3/6
Add the chopped pumpkin and deglaze with coconut milk and vegetable stock.
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Step 4/6
Let simmer for 15 minutes or until the pumpkin is soft.
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Step 5/6
Purée the soup until it is nice and creamy.
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Step 6/6
Then it's time to serve: ladle the soup into bowls, top with chilli oil and tamari protein mix, and enjoy!
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Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...