08 May

Here is a Nutmeg and Pepper Vegan Soup we use as a starter for sit down dinner options.Enjoy the Recipe and don't forget to share... Feel free to post your photos - we love seeing your creations or let us know if you added a special ingredient.

This recipe is for 4 people as an Entree or 20 people as a Soup Shot Starter for Cocktail Party


500g Organic Butternut or your Favourite Pumpkin, peel n dice small

1 Organic Orange Sliced in thick slices, pips removed

1 small Brown Organic Onion, peel and dice fine

1 litre of Quality Vegetable Stock

10g Seasoning (Salt & Pepper)

1 tbsp of Extra Virgin Olive Oil

1 tsp Turmeric

1/2 tsp Garam Masala

100ml White Wine

200ml Coconut Cream

50ml Coconut Cream, extra to use for garnish

4 Sprigs of your favourite Fresh Organic Herb


In a small Roasting Pan add Pumpkin, Orange, Onion, Spices and Seasoning.

Toss through with Olive Oil and Bake in a Moderate Oven (180C) for 30 minutes. Your knife should go through pumpkin easily.

In a large saucepan place the roast mix on a medium heat and add the wine. Once the wine has evaporated into the pumpkin mix add the vegetable stock. Allow to simmer (not boil) for 20 mins.

Add Coconut Cream and Blitz with a Stick Blender or carefully in a Blender.

Pour into your service dishes and top with the extra Coconut Cream and Fresh Herbs for Garnish. You can also use toasted Pumpkin Seeds.

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