Ugly Produce. Delivered.
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This recipe comes to us from Hannah (@hannah.guthman), friend of Imperfect and kitchen genius who wanted to share how she turns our ugly produce into beautiful dishes in a way that follows the seasons. We love how this recipe turns the humble pumpkin into something that's both healthy and decadent and decidedly fall-tasting. Our employees fell in love at first bite and we bet that you will too once you make it! 


  •  2 c Imperfect organic pumpkin (cubed, steamed and cooled)
  • 1/2 c coconut oil
  • 4 dates
  • 2 Tbsp Tahini 
  • 1 Tbsp coconut nectar
  •  1-2 tsp. pumpkin pie spice
  • 1 tsp vanilla extract
  •  Sea salt to taste
  • Almond milk, if needed
  •  Yogurt


  • Toss all ingredients into a high speed blender and pulse until combined.
  • Add a little almond milk if you'd like a smoother consistency, and a few pinches salt to taste.
  • Top with yogurt & a twirl of tahini. If you like to sprinkle your food with spices aka Instagram confetti, now is the time. 
  • DEVOUR!  

Recipe Variations

You can easily adapt this recipe to other squashes that you have around, like acorns or butternuts. Try sweetening the mixture with a little bit of maple syrup instead of coconut nectar for an even richer flavor.