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Fresh pumpkin soup with that little extra.


  • 1 kg Organic pumpkin.

  • 200 g onions

  • 250 ml of unsweetened almond milk.

  • 1 cube chicken stock.

  • 3 tsp curry powder

  • 1 l of water

  • Pepper and salt.

  • Little bit of fat.


  • Crispy fried turkey bacon.

  • Freshly chopped parsley.

  • Crumbled feta cheese.


  1. Take out al the seeds out of the pumpkin and cut it into cubes. (Leave the skin on the pumpkin)

  2. Cut the onion into rough cubes.

  3. Fry the onion with the pumpkin.

  4. Add water, almond milk, the stock cube, and the herbs.

  5. Cook for 10-15 min. On a light fire.

  6. Mix it with a blender.


Add the toppings per bowl at a time, so they stay nice and fresh and keep their bite.



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