Spicy Pumpkin Soup


  • Rest of the pumpkin from the ravioli recipe roughly cut into chunks, roasted
  • 2 tbsp unflavoured coconut oil melted
  • Sea salt to taste
  • 1 onion sliced and water-fried
  • 2 tbsp Almond butter
  • 1 tbsp miso paste
  • 2 tbsp tomato paste
  • 1 tsp hot smoked paprika
  • 1 tsp chili powder add to taste
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 10 g fresh tarragon finely sliced
  • 1 tbsp apple cider vinegar
  • Black pepper to taste
  • 3-4 cups of filtered water.
  • 3-4 portobello mushrooms for garnish
  • Fresh herbs for garnish


  • Preheat oven to 180°C. Toss pumpkin chunks with melted coconut oil and a pinch of sea salt in a mixing bowl. Spread on an oven tray and roast for 30-35 minutes, ensuring they don't burn.
  • Meanwhile, slice the onion and water-fry in a large saucepan with ¼ cup water on medium heat until water evaporates. Stir in tomato paste, chili powder, hot paprika, ground cumin, and ground coriander, forming a spice paste. Remove from heat.
  • Once roasted, cool pumpkin chunks for 5 minutes, then transfer to the saucepan with spice paste and onions. Add filtered water, blend into a smooth soup using a stick blender.
  • Mix in almond butter and miso paste, adding water to reach desired consistency. Stir in tarragon, bring to a boil, then simmer on low for 15 minutes.
  • Stir in vinegar, let soup simmer for an additional 5 minutes, then set aside to cool for 5 minutes.
  • In the interim, slice portobello mushrooms, water-fry on high-medium heat for 5 minutes, then set aside to cool.
  • Serve soup garnished with mushrooms and preferred herbs.


Allergens: Almond Butter.