Oumph! Pumpkin Soup

Oumph! Pumpkin Soup

Oumph! Pumpkin Soup

Serves 4


280 g Oumph! Thyme & Garlic

1 kg butternut squash, peeled, seeds removed and cut into small squares

1 vegetable stock cube

4 cloves of garlic

1 yellow onion


Ground black pepper

4 tbsp vegan fraiche

A handful of pumpkin seeds

6 + 2 tbsp olive oil (6 tbsp for frying the onion and 2 for frying the Oumph!)


Fry the onion and garlic until soft in a little olive oil in a deep saucepan. Add the butternut squash and fill up with water until it’s covered. Add the stock cube, and a little salt and pepper. Cook until the butternut squash is soft. Pour the mix into a blender and mix until smooth. Add salt and pepper to taste. Toast the pumpkin seeds. Fry Oumph! Thyme & Garlic in a little olive oil. Pour the soup into four serving bowls, add the Oumph! and pumpkin seeds and drizzle the fraiche on top. Serve with your favourite bread.