Creamy Pumpkin Moringa Soup

Time: 60 mins


Serves: 6



  1. In a large pot, heat one tablespoon of coconut oil over medium heat. Add the chickpeas and cayenne pepper, and sauté until the chickpeas are slightly crispy. Remove and set aside.
  2. In the same pot, add another spoon of coconut oil along with onion, garlic and ginger. Sauté until soft.
  3. Add the carrots, pumpkin, potato, and vegetable broth. Bring to a boil, then reduce heat to low and let it simmer until the vegetables are tender.
  4. Stir in the moringa powder and season with salt, pepper and other spices.
  5. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender to puree.
  6. Serve the soup warm, topped with the spicy chickpeas, radish microgreens, and fresh herbs. Enjoy!


Products used in this recipe

Organic Extra Virgin Coconut Oil

Pink Himalayan Salt Fine

Organic Moringa Powder

Gluten Free
Plant Based
Dairy Free

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