Paula Southworth

Nutritionist and Health Coach

BSc Nutrition and Sports Science

Massey University, Auckland

New Zealand


Pumpkin & Coriander Soup (serves 6 - 8)





40 g butter or coconut oil

1 large onion - chopped

2 cloves garlic - crushed

3 ml curry powder

5 ml ground coriander

600 g pumpkin (or butternut) – peeled, seeded & diced

4 medium carrots – unpeeled, sliced

± 1 litre vegetable or chicken stock

Salt & freshly ground pepper to taste

½ cup coconut cream

Fresh coriander to garnish



Fry onion in butter or coconut oil until soft.

Add garlic & fry for 1 minute.

Add curry powder & ground coriander, stir & fry briefly.

Add butternut & carrots & fry coating in spices.

Add stock & bring to a boil.  Simmer with lid ajar for about 30 minutes, until veggies are tender.

Blend until smooth with a hand blender or food processor.

Add coconut cream & adjust thickness with extra stock if needed.

Garnish with fresh, chopped coriander & a swirl of natural, unsweetened yogurt if desired.

Add olive oil to taste.