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2 tbsp sesame oil

1 onion, chopped

4 garlic cloves, minced

3 tbsp peanut butter

1 tbsp tamari (or soy sauce)

1 tsp turmeric

½ tsp chilli flakes

1kg pumpkin, peeled and chopped

1 sweet potato, peeled and chopped

1 x 400g can coconut milk

480ml vegetable stock

50g Mornflake Scottish Jumbo Oats




A sprinkle of pumpkin seeds

Pinch of black pepper


Pre heat the oven to 200c.


Add the chopped pumpkin and sweet potato to a large baking tray and drizzle with 1 tbsp sesame oil. Toss together, and put into the oven to roast for 30-40 minutes, until nice and soft.


In the meantime, add the remaining sesame oil to a large saucepan along with the onion. Saute until the onion starts to soften, then add in the garlic, peanut butter, tamari, turmeric and chilli flakes. Fry for a couple of minutes, before adding in the coconut milk and vegetable stock.


Reduce to simmer, then once the pumpkin and sweet potato are ready, add them into the pan along with the oats. Using a hand blender, blend the soup until smooth. Warm through, then ladle into the cups and top with croutons, pumpkin seeds and black pepper

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