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Whirl Original Whirl
  • Course Types: Starter
Dietary Type / Allergen Information
Dairy Free lrg
Suitable for Dairy Free
Gluten Free lrg
Suitable for Coeliacs
Nut Free lrg
Nut Free
Vegan lrg
Suitable for Vegans
Soy free lrg
Soya Free
Egg free
Egg Free
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

Original whirl


  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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