Pumpkin soup with crunchy topping

Pumpkin soup with crunchy tamari protein mix

Creamy pumpkin soup meets crunchy protein mix — simple recipe for Autumn feel good moment. Try now and enjoy!

Ingredients for

800 g

Hokkaido pumpkin

Onion

2 cloves

Garlic

1 Units

Ginger

1 tbsp.

1 cans

700 ml

30 g

Step 1/6

Carefully chop the Hokkaido pumpkin into small pieces. You can leave the skin on.

Step 2/6

Chop the onions, garlic and ginger. Fry everything in olive oil in a deep pan.

Step 3/6

Add the chopped pumpkin and deglaze with coconut milk and vegetable stock.

Step 4/6

Let simmer for 15 minutes or until the pumpkin is soft.

Step 5/6

Purée the soup until it is nice and creamy.

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 here, become test subjects. We can confirm that when Jules cooks, it's really tasty! In addition to developing recipes, she also has a knack for designing and implementing video and marketing projects.

It's clear that Jules has turned her hobby into a career when you take a look at her list of favourite things to do: in her free time, she loves to experiment with new recipes – and she shares the delicious results on her Instagram channel @beatreaze. Her sense of aesthetics isn't just limited to arranging snacks on a plate. Jules also has a soft spot for interior design and loves unusual vintage lamps.

Pumpkin soup with crunchy tamari protein mix