This is a traditional pumpkin soup has a hint of spice and coconut, which is nice and warming for winter chills or sniffles. Pumpkin is high in beta-carotene, fibre, vitamin A, potassium, and the amino acid tryptophan.

* This is not a recipe for during the ReShape Program


500g pumpkin – seeded and cubed

1 onion, finely chopped

2-3 garlic cloves, finely chopped

1/2 can organic coconut cream

1 teaspoon of curry paste

4 cups of vegetable stock – just enough to cover pumpkin in pot

1 tablespoon of olive oil for cooking

Coriander sprigs to serve


Heat 1 tablespoon of olive oil in large pot.

Add chopped onion and garlic, cook until just see through or browned, before adding curry paste and cook until fragrant.

Add pumpkin then cover with vegetable stock, aproximately 4 cups, but just enough to cover, then bring to the boil. Adding too much liquid can make soup too watery, so add  just enough. Once brought to the boil, reduce heat to simmer until pumpkin is very soft.

Blend in food processor or hand held blender until smooth.  Add 1/2 a can of organic coconut cream and stir through.

Serve and sprinkle with coriander.