Serves 6

  • 1 whole med pumpkin…make sure they are ripe (jap, butternut and qld blue can be used also depending on sweetness and availability)
  • 1 sweet potato
  • 1 med onion diced
  • 300mls veg stock (herbamare) maybe need more, add gradually
  • 2 garlic cloves
  • Seasoning
  • Nutmeg pinch
  • 1 tbspoon curry powder
  • Lime or lemon squeeze to taste (some grated lemon rind)
  • 1/3 cup coconut milk
  • ½ cup of each carrot zucchini parsnip celery, shredded
  • A handful of bean sprouts
  • 1 kaffir lime leaves  from tree at house
  • ¼ bunch coriander chopped

Sweat onions, garlic, ginger and spices with a little stock. Add chopped, skin free pumpkin and sweet potato add the rest of the stock, simmer.

Add remaining ingredients and simmer until soft. Puree with a stick blender.

Season, add more ginger and lemon squeeze if desired.

Add shredded veges and lime leaves just before serving and sprinkle with coriander.

Serve with a yummy hot garlic bread!

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