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Ingredients (serves 4)

  • 1 brown onion, diced
  • 2 garlic cloves, sliced
  • 1kg kent pumpkin, cut into pieces
  • 3 medium potatoes, peeled and cut into pieces
  • 2 celery stalks, diced
  • 1/4 cup thai red curry paste or 4 tbsp curry powder
  • 1L low-sodium vegan chicken stock (here)
  • 1 270mL can light coconut cream (plus extra for drizzling)
  • Cracked black pepper, to taste
  • Chilli flakes and fresh coriander (optional)


  1. In a non-stick fry pan saute onion and garlic cloves until browned
  2. Add in pumpkin, potatoes, celery, curry paste, and stock and simmer for approximately 40 minutes or until softened
  3. Add in coconut cream and cracked black pepper, and blend with a stick blender until smooth
  4. Serve with additional coconut cream, chili flakes, and fresh coriander leaves

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