Roasted Pumpkin & Coconut Soup

Our 5 day Cleanse Yourself challenge kicks off on Monday!  If you’re yet to get your hands on a copy of the 5 day challenge menu, you can subscribe here and it will be delivered directly to your inbox!

For those of you who might be a little confused, let me clarify.  The FREE 5 day challenge menu is exactly the same as the Cleanse Yourself program menu (you can purchase Cleanse Yourself the 5 day program and read more info here).  My intention is to give everybody the opportunity to join in on the fun and create a happier, lighter and brighter you! The Cleanse Yourself program contains information on everything you need to know about cleansing, an added regime and tips and tricks to get you through. But everybody can benefit from the menu alone – so there’s no reason not to join us as of the 21st!

This recipe features in our NEW Spring menu we are about to launch and gives you a taste of just how delicious and easy the recipes in the 5 day challenge are.  When food is THIS delicious, nobody misses out.

Pumpkin and Coconut Soup 

Serves 4

·       1/2 pumpkin 

·       1 onion

·       3 parsnips

·       2 carrots

·       3 tbs olive oil plus extra for roasting

·       1L of veggie stock or water (it works really well with water too)

·       1 tsp dried chilli

·       1/2 cup coconut milk

·       1 tsp cinnamon to decorate


Peel and roughly chop the pumpkin and place in a baking dish. Drizzle with olive oil, season

with salt and pepper and place in a moderate oven until cooked and slightly browning at the

edges (approx 30 minutes). Remove once cooked. Heat oil in a large pot. Chop remaining

veggies and place in pot, frying until they begin to brown. Add pumpkin , stock and chilli and

allow to simmer for up to 1 hour (the longer the be” er). In the final stages, add coconut milk and chilli.

Stir well and season to taste.

Serve with a sprinkle of cinnamon and garnish with mint or coriander

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