Heat a saucepan and add the coconut oil. Throw in the chopped onion and fry gently for 2-3 minutes. Drop in the pumpkin and carrot pieces, fry for another 5 minutes. Add the vegetable stock and coconut milk. Reduce the heat and simmer for 35 minutes with the lid on.
Remove the soup from the heat, add soya cream. Using a hand blender or liquidizer, pulse the soup until smooth. Season to taste with salt, pepper, curry, sweet paprika and chilli. Serve with fresh flat-leaf parsley and roasted pumpkin seeds.
GF – make sure the ingredient doesn’t contain traces of gluten!
What else should you know?
Pumpkin is a perfect source of carotenoids; the more intense the colour is, the higher content of carotenoids. It also provides vit. C, B1, B5, B6, PP, folic acid, potassium and fiber.
Onion is a great source of vitamins and minerals, especially vit. A, B1, B2, C, potassium and sulfur. It’s also known for its cardioprotective properties. It is a natural antibiotic and plays its role in cancer prevention.