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skin loving recipe


Curried pumpkin soup with chicken


  • 1 tbsp peanut oil
  • 500g butternut squash
  • 1/3 cup (100g) korma curry paste
  • 750ml chicken stock
  • 270ml coconut
  • 100g green beans, trimmed and halved
  • 1/2 cup (140g) Greek-style yoghurt
  • 2 tbsp chopped coriander
  • 1 shredded chicken breast
  • 1 sliced green chilli (optional)

Nothing says Autumn like pumpkin soup! Curl up with a cup of this soup and a cosy knit for the ultimate seasonal comfort. This deliciously rich soup is full of anti-oxidants and protein and you can even sprinkle with some pumpkin seeds for extra nutrients.



  1. Heat the oil in a large saucepan over medium-high heat. Add the pumpkin and cook for 2 mins. Add curry paste. Cook for 30 secs or until fragrant.

  2. Add stock to the pan. Bring to the boil. Reduce heat to medium. Simmer for 5 mins or until pumpkin is tender. Remove from heat. Cool slightly. Use a stick blender to blend until smooth.

  3. Add coconut milk and place over medium heat. Bring to a simmer. Add chicken and beans. Cook for 2 mins or until beans are bright green and tender.

  4. Divide soup among serving bowls. Top with the yoghurt. Sprinkle with chilli, if using, coconut and coriander.