• 500g roasted pumpkin, cubed
  • 5tbsp celery, chopped
  • 1 spring onion, chopped
  • 1 green chilli
  • Seasoning
  • 1 sachet Bimuno Immunity
  • 400ml stock/liquid bone broth
  • 2 tbsp walnut halves, toasted
  • Topping: 1tbsp coconut milk or crème fraiche


  • Preheat your oven to 180C (fan).
  • Halve your pumpkin, scoop out the seeds and place in the oven on a tray and roast for 45-60 minutes then remove to cool down.
  • Chop your celery, chilli and spring onions, add to a pan with oil and sauté for 4-5 mins.
  • Pop your celery, chilli, spring onions and pumpkin in a blender and blitz.
  • Pour into a pan with your 400ml of stock and a Bimuno sachet and slowly heat through until piping hot.
  • Whilst heating the soup, add your walnuts to a frying pan on a low heat and toast gently for 3-4 minutes, turning regularly.

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