There is nothing like home cooked soup, made with love and in just under 20 minutes, you will have your family sitting around the dinner table in no time. This recipe was developed for a vegan friend of mine but it may easily be adapted to add some chicken or even beef shin for extra body!

500g pumpkin coarsely chopped
1 large onion finely chopped
5 large carrots coarsely grated
3 medium potatoes coarsely grated
3 celery stalks fine chopped
1 liter veggie stock
100g sour cream
250ml coconut cream
Salt and pepper to taste
Fresh thyme sprigs to garnish

Crockpot/Slowcooker: keep sourcream and coconut cream separate. Place all ingredients into pot and on high simmer for 3 hours…add remaining ingredients and serve hot.

Instantpot/Pressurecooker: 10 min and follow ingredientlist addition schedule per crockpot instruction.

Happy cooking!

Source: Annelien Pienaar,

Yield: 6 portions