Preheat the oven to 180°C.
Heat 3 Tbsp (45ml) olive oil in a large saucepan and sauté onion and celery until soft.
Add the garlic, curry powder, pumpkin and carrots and fry for a minute.
Stir in orange juice, peel and stock and simmer until cooked through.
Wash the pumpkin seeds, dry well and toss with remaining olive oil, chilli flakes and thyme and roast for 20 minutes until crunchy. Set aside.
Add the coconut milk to the soup and allow it to simmer for 5 minutes.
Blend until smooth, then top with the crunchy pumpkin seeds and serve.
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.