Ingredients

• 1 kg pumpkin, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 750 ml vegetable or chicken stock
• ½ cup coconut cream or regular cream (optional)
• 1 scoop of Green Shot
  
• Salt and pepper to taste

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook for 4 to 5 minutes until softened.
3. Add the garlic and cook for another minute.
4. Add the pumpkin and stock. Bring to a boil.
5. Reduce heat and simmer for 20 to 25 minutes, or until the pumpkin is very tender.
6. Blend until smooth using a stick blender or countertop blender.
7. Stir in the cream or coconut cream if using.
8. Allow the soup to cool for 2 to 3 minutes so it is hot but not boiling.
9. Whisk in 1 scoop of Green Shot until fully dissolved.
10. Taste and season with salt and pepper.

Optional Toppings

• Pumpkin seeds
• Cracked black pepper
• A swirl of coconut cream
• Fresh parsley

Notes

• Adding the Green Shot after cooking helps preserve more of its vitamins and phytonutrients.
• If you're new to greens powders, start with ½ scoop and increase next time if you enjoy the flavour.