Pumpkin soup and Hummus toast


  • 1 kilo pumpkin
  • 1 large onion
  • 2 cloves garlic
  • 1 litre chicken stock


Peel and cut up the pumpkin and place in a saucepan. Peel and roughly cut up the onion and place in saucepan. Peel and finely dice the garlic and place in the saucepan.

Cover the vegetables with chicken stock, bring to the boil and simmer till all the vegetables are cooked. Place all the vegetables and stock in a food processor and blend till smooth. Add a little salt to season.

Enjoy with a sprinkle of your favourite Wright Sprouts. We loved it topped with lentils or sunflower sprouts. You can also added a little chopped fresh coriander. Serve with some crispy bread spread thickly with some Wright Sprout Hummus.    

This recipe is:

  • Sprouted
  • Gluten Free
  • Dairy Free

More delicious recipes

Vitamin C Salad

Winter Fennel Salad

  • Sprouted
  • Raw
  • Gluten Free
  • Dairy Free