Ingredients

For the soup

  • 1 tbsp Lucy Bee Extra Virgin Raw Coconut Oil
  • 200g red onion, finely chopped
  • 1 garlic clove, peeled and chopped
  • ¼ tsp dried chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 600g butternut squash or pumpkin, peeled, deseeded and cut into 2cm chunks
  • 150g sweet potato, peeled and cut into 2cm chunks
  • 100g carrot, peeled and cut into 2cm chunks
  • ½ tsp salt
  • 600ml vegetable stock

For the tamari pumpkin seeds

  • 1 tbsp Lucy Bee Extra Virgin Raw Coconut Oil
  • 50g green pumpkin seeds
  • 1 tbsp tamari soy sauce

To garnish

  • 100g kefir, made with coconut milk
  • 15g fresh coriander (if desired)

Instructions

  1. Make the kefir according to the pack instructions.
  2. Heat the coconut oil in a medium saucepan, then add the onion, garlic and chilli flakes. Grind the cumin and coriander in a pestle and mortar and add to the pan. Cook gently for 3-4 minutes, or until the onion has softened. Add the pumpkin, sweet potato and carrot to the pan, and cook for a further 3-4 minutes. Transfer to the Easy Soup Maker with the salt and vegetable stock. Secure the lid and select the creamed soup function. Follow the manufacturer’s instructions for cooking times.
  3. To prepare the seeds, add the coconut oil to a large frying pan and cook the pumpkin seeds for 3-4 minutes, stirring frequently until they begin to pop and crack.
  4. Remove the pan from the heat and stir in the tamari to evenly coat the seeds. Tip the seeds onto a plate lined with baking parchment and leave to cool.
  5. Ladle the soup into individual bowls and top with a swirl of kefir, a sprinkle of pumpkin seeds, and a sprig of fresh coriander.
  6. To serve, place half the muesli in a serving bowl, spoon a layer of compote on top, add the remaining muesli and top with the rest of the compote.

Tip: All of the ingredients can be added uncooked to the soup maker, but frying the spices and vegetables first will make the spices less raw. Any leftover pumpkin seeds will keep well in an airtight container. Cover any leftover kefir and keep it in the fridge for up to 5 days, to use in other recipes.