Gluten, dairy, egg, nut free

Winter calls for a tasty soup. Don’t be afraid to serve this to your kids, they will surprise you.



  • 500g butternut pumpkin, diced
  • 1 brown onion, diced
  • 2 carrots, sliced
  • 4 medium potatoes, peeled and diced
  • 300g cauliflower, cut into florets
  • 200g broccoli, cut into florets
  • 2-3 garlic cloves, crushed
  • 1tsp ginger, grated
  • 3 Cups of vegetable stock (you can use chicken if you like)
  • 400g coconut milk
  • 2 – 2½ tsp. curry powder (if you like more curry flavour add more as you taste it)
  • 1 Tbsp. coconut oil
  • ½ tsp. salt
  • Large pinch white pepper



  • Heat a large frying pan on medium-high heat. Add oil and heat.
  • Add onion and cook for 2 minutes until soft and translucent.
  • Stir in garlic, ginger and curry powder.
  • Stir in vegetables, salt and pepper and coat in the curry.
  • Pour in the stock, turn the heat up to high and bring to the boil.
  • Once boiling, reduce the heat to low and put the lid on.
  • Let it simmer away for 15-20 minutes until all the vegetables are soft.
  • Pour the coconut milk and and bring to a gentle boil.
  • Blend all ingredients using a stick blender or pour it into a blender.
  • My hubby likes his with chilli sauce but you can serve it however you like.



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