Squash and Coconut Soup with Toasted Hemp Seeds  by LINWOODS  | Mealz

Squash and Coconut Soup with Toasted Hemp Seeds


4 Servings

10 min Prep, 55 min Cook


Allergy Friendly


A mouthwatering dish with hemp seeds for added nutrients.

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Cooking Stages

    • Heat the oil in a large lidded pot, allow itto melt then add the onion and a big pinch of salt, sautee for 7 minutes until golden.

    • Add the garlic, ginger and chilli, stir for 30 seconds then add the squash and another pinch of salt, stir well then pour over the coconut milk and stock.

    • Bring to the boil then reduce to a simmer, allow this to simmer for 40 minutes with the lid on.

    • While this is cooking toast the pumpkin and hemp seeds in a dry pan for a few minutes until golden, then leave to the side to cool.

    • Once the squash is cooked though, puree the soup until smooth. Pour into bowls and top with a swirl of yoghurt, if using, and scatter over the toasted seeds.

Nutrition Facts

Serving Size 482.3 g

Amount Per Serving
Calories 476 cals24%
% Daily Value*
Kilojoules 2174.8 kJ24%
Fat 20.4 g31%
Sodium 1338.1 mg58%
Carbohydrate 45.4 g15%
Protein 20.5 g41%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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