This is one of my favourite recipes, and it’s suitable to have while you are on your 5 day fast!  1 x 250 ml cup is a serve for fasting purposes and that will do you for your lunch or dinner.  This soup is warming in winter and just so tasty!  If you are not fasting, you can add cooked chicken pieces to it for a complete meal.  Make in advance, perfectly suited for freezing.  Healthy vegetable goodness should taste this amazing!

Ingredients:

• 1 kg pumpkin (I use butternut)
• 3 celery sticks
• 3 carrots
• 1 brown onion
• 4 cloves garlic
• 3 cups vegetable stock
• water
• 1 teaspoon paprika
• 2 teaspoons turmeric powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground nutmeg
• 1/4 cup Thai red curry paste
• 1 400 ml coconut milk

Method:

In a large a large pot, bring stock and spices to a boil.

Add in vegetables and then add water to just cover the veggies, bring back to a boil

Reduce heat and simmer for 20 minutes (check that the veggies are cooked and soft)

Allow to cool

Puree using a blender (I use a stick blender so I don’t have to transfer in and out of the pot)

Add in the curry paste and coconut milk, mix using blender

Salt and pepper to taste

Reheat on stove in pot

Serve!