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Spicy Pumpkin Soup


  • Serves 6

    600g Pumpkin - roughly chopped
  • 2 celery sticks - roughly chopped
  • 1 garlic clove - roughly chopped
  • 1 tsp each ground cumin and coriander
  • 800ml vegetable stock
  • 200ml coconut milk
  • 200g Unflavoured & Unsweetened Huel
  • Pumpkin seeds to decorate


  • Put the pumpkin, celery, garlic and spices into a food processor, blend until finely chopped, and empty into a large pot.
  • Pour over stock, coconut milk and Huel Unflavoured & Unsweetened. Cover and simmer for 15 mins.
  • Remove from the heat and blend until smooth (in batches if necessary).
  • Check seasoning and to serve, sprinkle with pumpkin seeds.

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