Pumpkin soup is a winter essential. So nourishing.

The secret to the ‘creamy’ consistency of this pumpkin soup the inclusion of our own homemade cashew milk. To make your own simply blend 1 cup raw cashews with 3 cups filtered water and voila! Too easy.

We’ve also added the warming and medicinal spice, ginger. Ginger is said to help with digestive complaints and nausea, it is anti-infammlarory and can improve circulation and cardio-vascular health… Just a few more reasons to include ginger in your diet! Turmeric is another great anti-inflammatory spice used in this recipe.

Serves 4 (as a starter)


1 tbsp coconut oil
1 leek, chopped
1 small brown onion, chopped
500 grams kumera
500 grams pumpkin
2 cups filtered water
1 tbsp grated turmeric
1 1/2 tbsp grated ginger
1/4 tsp Himalayan salt
1/2 cup cashew milk


  1. Braise onion and leek in coconut oil over low heat for 3-5 minutes.
  2. Add chopped kumera, pumpkin and filtered water. Cover and leave to simmer for 10-15 minutes, or until vegetables are tender.
  3. Add turmeric, ginger and salt and simmer for a further 5-10 minutes.
  4. Transfer to blender, add ProPlenish collagen and blend until smooth.
  5. Return to heat and slowly add cashew milk (add more if you would prefer a thinner consistency).
  6. Serve with a dollop of coconut yoghurt (optional), fresh herbs, salt, pepper and/or toast.

Why is organic so important?

Buying organic is the only way we can know our food is not genetically modified, contains optimum nutrient levels and is not contaminated with harmful chemicals. These chemicals include antibiotics and endocrine disrupting herbicides and pesticides.

We have more detailed information about why it is so important, and which foods are most important to buy organic in our ebook, Healthy Habits.

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