pumpkin soup with kallo vegetable stock pot.

shopping list
♥ the flesh from two pumpkins, deseeded
♥ one white onion
♥ five garlic gloves
♥ one can of coconut milk
♥ one cup of soya milk
♥ kallo vegetable stock pot with 500ml water
♥ salt and pepper
♥ two teaspoons of sugar

this is a vegan pumpkin soup recipe, which is not only healthier, but means my soup-loving housemate can try it too :)

firstly chop up the garlic and onions and begin to cook on a medium heat with a splash of olive oil. add in the sugar as well as a little salt and pepper. after 5 minutes, pour in the vegetable stock.

let the onions, garlic and stock simmer for 10-15 minutes whilst you blend the pumpkin flesh in a food processor. 

next, add in the blended pumpkin to the saucepan, along with the coconut milk and soya milk. this is best done a little at a time.

stir it all together and continue to heat for another ten minutes. add black pepper to taste.

serve piping hot with crusty bread. don't forget to carve your pumpkin too! :) 




a little more about kallo organic stock cubes...
i was kindly sent some of kallos products in the post recently - some organic stock pots, gravy and corn cakes to try.

as you may have seen in my last post, i have just started trying my hand at homemade soup and since halloween was just around the corner - pumpkin soup made so much sense!

kallo are pioneers in natural and organic food and the only brand on the market to offer organic stock cubes. they contain no artificial ingredients, no added msg and are gluten free. best of all... they're full of flavour! 

personally i love to try seafood, meat, veggie and vegan dishes alike and i luckily don't have any allergies or dietary requirements - but if you do then i'd really recommend taking a look at their other products at kallo.com.

oh and here are our pumpkins... happy halloweeeeennn!