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Original Whirl Original Whirl
  • Course Types: Starter
Pumpkin soup


  • 4 tbsp Original Whirl
  • 4 small leeks trimmed and roughly chopped
  • 3 large potatoes diced
  • 3 garlic cloves, crushed
  • 2 good-sized butternut squash, peeled, deseeded and cut into 4cm chunks
  • 2 x 400ml cans coconut milk

Products Used: Original Whirl

Whirl butter


  1. In a large pan, heat the Original Whirl with ½ tsp salt and some pepper.

  2. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash.

  3. Continue to cook for 10 mins to give everything a bit of colour.

  4. Add the coconut milk and 1 litre water, or enough to cover the mixture.

  5. Turn the heat up and bring to the boil, then reduce the heat to a simmer.

  6. Cook for 20 mins until the squash is mushy.

  7. Allow to cool and blitz with a food processor - the soup should be smooth but thick.

  8. Garnish with pumpkin seeds.

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