Recipes
Sea Moss Pumpkin Soup (Creamy + Dairy-Free)
By Leanne & Tashan · Published
Ingredients (include sea moss gel):
- 2 cups pumpkin purée (or cooked butternut squash)
- 2 cups veg stock
- 1 small onion (or 1 tsp onion powder)
- 1–2 cloves garlic (or 1 tsp garlic powder)
- 1/2 cup coconut milk
- 1 tbsp sea moss gel
- Salt + black pepper
- Optional: pinch of nutmeg / chilli flakes
Method:
- Warm onion + garlic (or add powders) in a pan.
- Add pumpkin + stock, simmer 8–10 mins.
- Blend until smooth.
- Stir in coconut milk, then stir in sea moss gel off the heat.
- Taste + season.