Creamy Pumpkin Soup


By Rose Aschebrock

Makes: 4 Servings


1 small pumpkin – you need approx 2 cups of pumpkin pulp
1 tbsp olive oil
1 white onion finely diced
3 cloves garlic finely diced
2 cups vegetable stock
1 cup Almond Barista Mylk or your favourite non-sweetened Mylk (make with double amount of paste for a more cream-like consistency)
1 tbsp peanut butter
Season with sea salt and pepper
Serve with a sprinkle with pumpkin seeds, dash of olive oil and creamy Almond Barista Mylk


  1. Preheat oven to 180 degrees and line a baking tray with baking paper

  2. Halve your pumpkin and remove the seeds, brush both halves with olive oil and place face down on the baking tray

  3. Bake for 50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool then peel away skin and chop into rough chunks

  4. Heat your pot until it’s nice and hot and then add a ¼ cup of olive oil and your finely diced onion

  5. Season with salt and pepper and cook over medium heat, stirring until caramelised, then add garlic

  6. Prepare your Almond Barista Mylk;  when making it, double the amount of mylk base (2 tbsp of paste to 250ml of water) for a thicker, more cream-like consistency

  7. Add vegetable stock, creamy mylk and pumpkin. Cover and bring to a boil, simmer for 15 minutes, then remove from the heat

  8. Once the soup is done, you need to puree it. I recommend using a soup immersion blender. If you use a food processor, allow the soup to cool before blending

  9. Serve with toasted pumpkin seeds, a double swirl of olive oil and a swirl of Almond Barista Mylk.

Leave a comment

Please note, comments must be approved before they are published