Life at the Service Desk, one day you bore yourself to death because there isn’t anything you can do, the next day you get bombarded with questions and problems. Today was one of those last days, they kept calling with issues that could be solved if they called us BEFORE trying to fix it themselves…

This soup is the perfect meal for this time of year, warm and cozy but great when it’s raining outside. I made this for dinner, but it’s great for lunch as well.


What do you need (2-4 servings)

  • 400 gr. of pumpkin
  • 400 gr. of carrots
  • 750 ml of vegetable broth
  • 250 ml of coconut milk
  • Spices:
    • paprika,
    • kurkuma,
    • black pepper
    • coriander
    • mustard seeds
    • cumin
    • ginger
    • cayenne pepper

Cut the pumpkin and the carrot into 2x2cm chunks, put them in a large pot together with the coconut milk and broth. Add the spices and bring everything to a boil. After that turn it down and leave to simmer on low heat until the carrots and pumpkin are soft. Should take no more then 15-20 minutes.

Leave it to cool a bit before putting it in the blender and turn it into a nice orange soup. Serve with naan  or pappadums. If you’re having it for a starter or lunch, leave it to that. But, when you’re like me and you’re serving it for dinner, add some Spicy Chickpea’s


What’s your favourite kind of soup?

Check out my ‘Green Soup‘ for another type of coloured soup 😀