Coconut Curry and Pumpkin Soup PREP TIME : 15 MINUTES COOKING TIME : 40 MINUTES INGREDIENTS : 600g pumpkin chunks 2 tablespoons curry powder 3 tablespoons oil 200ml coconut milk (reserve 50ml of thickest part of milk on top) 2 cups hot chicken or vegetable stock 1/2 cup pepitas and sunflower seeds ¼ cup flaked coconut Chilli flakes Sprig of fresh coriander Method : 1. Preheat oven to 180C and line a baking tray with parchment. Mix the curry powder and oil together in a bowl. Toss the pumpkin pieces in the spiced oil and lay out on a tray and bake for 30 minutes. 2. In the last 7 minutes toast the seeds on a separate tray. 3. Blend pumpkin, coconut milk and stock in a blender and then keep warm in a pot on medium heat. When ready to serve, ladle into bowl and swirl through some of the thick coconut. Top with toasted seeds, coconut, chilli flakes and chopped fresh coriander. Posted by Royal Randwick on 13 July 2017 within Food Related articles Winter Vegetable & Grain Salad A delicious, nutrient rich salad for the colder months by @naturallynutritious BANANA, ALMOND AND CINNAMON PORRIDGE BY THE FIT FOODIE A delicious and healthy breaky recipe by The Fit Foodie! Eggplant Gratin by Naturally Nutritious A delicious winter recipe by @naturallynutritious Prawn and Shiitake Udon Soup A delicious recipe created exclusively by @NotQuiteNigella !