Serves 2

Prep time 30 minutes


5 Tbsp Extra Virgin Olive Oil
2 Tsp Turmeric
2 Tsp Smoked Paprika
2 Tsp Sea Salt
½ Tsp Black Pepper
2 Garlic Cloves
½ Tsp Chilli
500gr. Pumpkin
250ml Water
1 Orange
2 Tbsp Pumpkin Seeds
1 Can Coconut Milk
2 Sprigs Parsley


Peel and chop the pumpkin and garlic cloves. In a large pot add the oil, turmeric, smoked paprika, salt pepper, garlic, chilli and pumpkin on medium heat for a few minutes.
Add the water and orange juice and cook for a further 15 minutes. In the meantime in a small pan toast the pumpkin seeds for a few minutes till you hear them popping and set aside. When the 15 minutes are up add the coconut milk to the soup and reduce the soup on high heat for 10minutes. Finely chop the parsley. Once it is ready, blend the soup and serve topped with the Pumpkin Seeds and Parsley.

Recipe By Gabriella De Gaetano for Served Issue 20
Photography by Julia Ripard

Gabriella De Gaetano

Gabriella De Gaetano

Gabriella is a self-taught home cook who enjoys eating, experimenting and learning in the kitchen. She started working as a private chef in London and has since catered for private clients, parties and events, film catering and weddings. When she's not cooking, Gabriella can be found in her workshop or searching for unique vintage pieces which she displays in STORJA STORE; a curated online lifestyle store for the conscious consumer.

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