Easy Pumpkin & Coconut Soup

With winter slowly rolling in, soup season is coming with it, too. This deliciousness of a Moroccan pumpkin-coconut soup will steal the show.
Super easy with only 5 ingredients, it is creamy, flavoursome and vegan to top it all off.
You can prepare this goodness on the stove and finish it off with a hand mixer or similar or if you have a superhero of a cooking wizard (e.g. a thermomix) at home, that would work perfectly here as well. Basic ingredients like of course pumpkin, coconut milk, water and oil paired with SPICETUB's delicious Moroccan Chicken Mix makes this dish an absolute winner.

Serves 4


1/2 large butternut pumpkin
400ml of full-cream coconut milk
400ml of water
1 tbsp of olive oil
2 tsp of SPICETUB Moroccan Chicken Mix (plus a little extra sprinkle to serve)
Topping options
Pumpkin seeds

1. Prepare the pumpkin

Peel the pumpkin, remove the seeds and cut into 2cm sized cubes.
2. Cook all ingredients

Heat the olive oil in a large saucepan over medium heat. Add the SPICETUB Moroccan Chicken Mix, stirring, for 1 minute until aromatic. Add water and coconut milk. Add the pumpkin, stir to coat. Cover and cook for 20min over medium heat until the pumpkin is softened throughout.
3. Blend into a soup

Blend into a smooth and creamy soup using a stick blender or other blending device.
4. Serve and enjoy

Serve in your favourite soup bowl, sprinkled with SPICETUB Moroccan Chicken Mix and pumpkin seeds if you wish. Enjoy.

Written by Svenja Collins from SPICETUB