Spicy Pumpkin and Coconut Soup

Coconut milk is a perfect dairy free alternative to milk or cream and is packed full of nutrients (mainly minerals) to make your body sing. Although, it is high in saturated fat so make sure you’re still consuming it in moderation. Fat assists your body to absorb fat soluble vitamins like vitamin a, d, e and k. So partnering this beautiful milk with foods rich in these nutrients means you can make the most out of your food.

You will need:

  • 1/3 – 1/2 pumpkin
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • 250ml coconut milk
  • 1 teaspoon fish sauce (substitute salt to taste if veg)
  • 1 tablespoon good quality red curry paste
  • Squeeze of lemon
  • 2 teaspoons brown sugar
  • Olive oil for cooking
  • Water if required


  1. Pre heat over to 190-200 C
  2. Cut all vegetables to similar sizes and place in baking dish with unpeeled garlic cloves
  3. Coat in olive oil and place in the over for 1-1.5 hours or until vegetables begin to brown slightly
  4. Once cooked, transfer into container ready to blend with stick blender
  5. Add coconut milk, sugar, fish sauce, curry paste and lemon juice then blend until smooth
  6. Add small amounts of boiled water if required

Makes 4 serves

Enjoy x

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