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1.5kg pumpkin

1 medium onion

2 cloves of garlic

3 medium carrots

1 celery stick

650ml vegetable stock

½ tsp ground ginger

1 tsp curry powder

½ tsp turmeric

Pinch of salt

50g Mornflake Fine Oatmeal

250ml coconut cream

1 tbsp rapeseed oil


Peel, deseed and roughly chop the pumpkin into bite-sized pieces. Then finely dice the onion, peel and roughly chop the carrots, celery and crush the garlic.

Add the oil to a large saucepan with all the vegetables and garlic and sauté for 5-10 minutes until they start to soften. Add the dried spices and stir into the vegetables for a minute.

Then pour over the vegetable stock, coconut cream, the oatmeal and give everything a good stir. Season and bring to the boil before simmering for 15-20 minutes until the pumpkin is tender.

Remove from the heat and use a hand held blender to create a smooth thick soup.

Serve with a scattering of pumpkin seeds, a few chilli flakes and a spoonful of yoghurt.

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