• 250g pumpkin 
  • 50g carrots 
  • 150m light coconut milk
  • 1 clove garlic, minced 
  • ½ brown onion
  • ¼ tsp curry powder 
  • 100ml vegetable stock 
  • 45g @happywayau Flavourless Protein 
  • Salt & pepper to taste 


  1. Preheat oven to 180c and line a tray with baking paper. 
  2. Roughly chop vegetables and place on the prepared tray and bake for 25 minutes. 
  3. Once the vegetables have cooled, blend until smooth with stock. 
  4. In a @crumble pot on medium heat, pour in your vegetable mixture, add the coconut milk, curry, garlic, salt and pepper. 
  5. Bring to a simmer and stir until smooth and enjoy!