Pumpkin soup with fermented coconut

A smooth, comforting pumpkin soup, with a spoonful of fermented coconut stirred in at the end to make it creamier and add a gentle tang, with no dairy. A 125 g jar is exactly what you need; for more servings, the 500 g goes further.

Ingredients

• 1 pumpkin
• 1 onion
• 2 garlic cloves
• Vegetable stock
• 1 jar (125 g) of natural fermented coconut
• Olive oil
• Salt and pepper to taste

Method

1. Chop the onion and sauté it in a little olive oil.
2. Add the garlic and the diced pumpkin and sauté for a few more minutes.
3. Pour in enough vegetable stock to cover and simmer for about 30 minutes, until the pumpkin is tender.
4. Blend until smooth and, off the heat, stir in the fermented coconut and mix well.
5. Season with salt and pepper and serve.

Time: 45 minutes · Serves 4

You might also like our roasted sweet potato with fermented coconut cream. Find COCO by Angela at your nearest shop.