Serves 4


½ Kent pumpkin, diced
1 tbsp green curry paste (more if you like it hot!)
½ onion, diced
¼ cup coconut oil


Step 1
Heat coconut oil in large saucepan. Add onion and curry paste and cook on low for about five minutes until the onion is transparent.

Step 2
Add diced pumpkin and toss to coat. Turn to medium heat and cook until just starting to go brown.

Step 3
Add 2-3 cups vegetable stock (depending on how runny you like your soup) and let simmer until pumpkin is fully cooked.

Step 4
Take off the heat and add 1 tin coconut cream, shake first… might as well shake your booty at the same time because that makes cooking fun.

Step 5
Blend with a mixer until smooth. Add seasoning to taste. If you like your soup runnier than this, you can add either more coconut cream for a rich smooth soup, or some more vegetable stock for a lighter version.

Enjoy!!!! Yum! If you are one of those people who can enjoy bread without either the guilts or the belly rumbles, then please, enjoy some crusty bread with your soup…. Just do it where we can’t see because that is just mean otherwise people.