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Serves: 4

Preparation Time: 1 hour


  • 1 medium pumpkin (butternut squash or hokkaido work well)

  • 1 small sweet potato

  • 1 litre vegetable broth

  • ½ lemon - peeled

  • 1 small piece (about 2cm) fresh ginger, peeled and grated

  • 100ml coconut milk or oat cream

  • 1 teaspoon nutmeg

  • ½ teaspoon garlic powder or roasted garlic clove

  • 1 teaspoon miso past​e

  • 1 tablespoon tamari

  • 1 tablespoon rice or apple cider vinegar

  • 1 tablespoon maple syrup


  1. Peel and chop pumpkin and sweet potato into chunks. 

  2. Prepare vegetable broth by adding 1 litre boiling water to stock powder or cube and gently heat up in a saucepan.

  3. Add pumpkin and sweet potato and cook for 20-25mins. until soft.

  4. Add the peeled lemon, grated ginger, coconut milk/oat cream, miso paste, tamari, vinegar, nutmeg, garlic powder and maple syrup.

  5. Pour everything into high speed blender and blend until smooth or blend in the saucepan using a hand-held blender.

Penny recommends:

  • Sprinkle with seeds (e.g. hemp, pumpkin or sunflower) and fresh herbs (e.g. coriander, parsley or chives) before serving.

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