Creamy Pumpkin & Carrot Collagen Soup

Want to enjoy the humble pumpkin soup without compromising your daily protein intake? This creamy pumpkin and carrot collagen soup will provide you with all the nutrition you need while enjoying every spoonful of goodness. As a bonus, this soup is dairy-free.

Ingredients

• 1 kg diced pumpkin

• 350 g diced carrots

• 1 large onion, chopped

• 2 ribs of celery, chopped

• 4 cloves garlic, finely chopped

• 2 tbsp coconut oil (or other oil of choice)

• 2 tbsp balsamic vinegar

• 1.5 litres of water

• 400 ml can of coconut cream

• 60g The Perfect Halal Beauty Collagen Powder Unflavoured

• Salt and pepper to taste

Instructions:

1. Sauté the aromatics:

   • In a large soup pot, heat the coconut oil over medium heat.

   • Add the onion, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant, but not browned.

2. Add vegetables:

   • Add the diced pumpkin and carrots. Stir to coat with the aromatics.

   • Sauté for another 5 minutes, letting the vegetables begin to soften.

3. Deglaze with balsamic:

   • Pour in the balsamic vinegar and stir well to deglaze the bottom of the pot.

4. Add water & simmer:

   • Add the 1.5 litres of water and bring to a boil.

   • Reduce heat and simmer for 25–30 minutes, or until the pumpkin and carrots are very tender.

5. Blend the soup:

   • Use an immersion blender to puree the soup directly in the pot until smooth.

   • (Alternatively, blend in batches using a countertop blender — be careful with hot liquid.)

6. Add coconut cream and collagen:

   • Stir in the coconut cream and collagen powder and simmer for another 5 minutes.

   • Season to taste with salt and pepper.

7. Serve:

   • Ladle into bowls and garnish with a swirl of coconut cream, fresh herbs, or toasted seeds if desired.