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Spicy Pumpkin Soup

Serves 6


  • 4 cups (600g) pumpkin (roughly chopped)
  • 2 celery sticks (roughly chopped)
  • 1 garlic clove (roughly chopped)
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 3 1/2 cups (800ml) vegetable stock
  • 1 cup (8oz/200ml) coconut milk
  • 5 1/2 scoops (200g) of Unflavored & Unsweetened Huel
  • Pumpkin seeds for garnish


  • Put the pumpkin, celery, garlic and spices into a food processor and blend until finely chopped and empty into a large pot.
  • Pour over stock, coconut milk and Huel powder; cover and simmer for 15 mins.
  • Remove from the heat and blend until smooth (in batches if necessary).
  • Check seasoning and to serve, sprinkle with pumpkin seeds.

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