- Peel and chop the pumpkin and carrots and boil in salted water until cooked. Drain, reserving 2 cups of the water.
- Lightly fry the chopped onion, garlic and chili in oil until the onion clears. Add the roughly chopped tomatoes and and stock powder mixed with the liquid from the veges. Simmer until the tomato softens. Add to a saucepan with the veges, coconut milk, chopped herbs and seasoning. Use a stick blender to blend the soup or food processor. I like to leave it a bit chunky. Reheat in the pan to serve.