• 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced or pressed
  • 1 tablespoon mild curry powder
  • 2 carrots
  • 3 cups stock (optional)
  • 1 can coconut milk
  • 3 cups pumpkin  puree
  • salt and ground black pepper, to taste
  • toasted pumpkin seeds and cilantro for topping (optional)
  • hemp seed oil as a finishing touch


Heat olive oil over medium heat. Add onion and saute for about 4 minutes until soft and translucent. Add pumpkin, carrots (chopped) and garlic and cook for about 1 minute until fragrant.

Stir in curry powder, keep stirring for about 15 seconds.

Stir in water or vegetable stock, coconut milk and bring to a boil. Reduce the heat to low and simmer for approximately 20 minutes, covered. Season with salt and pepper, to taste.

Puree the soup until smooth (if needed) using a food processor or an immersion blender.

Serve soup with a finishing touch of virgin hemp seed oil, toasted pumpkin seeds and cilantro on top (optional).

Food supplements. These products are not be used as a substitute for a varied diet and healthy lifestyle.

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