1. Pour the stock into a pot and place it on the heat. Add the pickled pumpkin including the liquid, peas and carrots.
2. Drain both the baby corn and pickled onions using a colander before adding them to the soup. Season with salt, pepper and curry powder.
3. Leave to simmer for about 10 minutes on a low flame. Serve in soup bowls and garnish with the desiccated coconut.