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Pumpkin Soup
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 1 hour

    1kg jap/kent pumpkin

    500g butternut pumpkin

    1 large red onion

    3 cloves of garlic

    2 inch knob of ginger

    ½ teaspoon of minced chilli (or fresh if you can get it)

    1 teaspoon of turmeric powder

    2 teaspoons of curry powder

    8 good shakes of ‘Herbamare’ salt or a few good pinches of Himalayan salt

    4 bay leaves

    2 teaspoons of bone broth (dehydrated, or paste)

    1 litre of vegetable stock

    Coconut cream

    Nori/Dulse flakes


In a large pot, fry off the garlic, onion and ginger in coconut oil. Then add in the rest of the ingredients and stock. Bring to the boil and then turn back to a simmer.

Once vegetables are mooshy and starting to disintegrate, remove the bay leaves and whiz up the soup.

Serve into a large bowl and drizzle over some coconut cream. Sprinkle on top a pinch of nori or dulse flakes, for added flavor and nutrition. J Yum Yum Yum!

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Organic Pumpkin Butternut - 500g

$3.10 $0.00 $6.20/1kg

Organic Jap Pumpkin - 500g

$2.99 $0.00 $0.35/100g

Organic Red Onion - 500g

$3.99 $0.00 $7.98/1kg

Organic Garlic - 150g

$14.00 $0.00 $69.00/1kg

Organic Ginger - 150g

$6.00 $0.00 $39.00/1kg

Herbamare Original A.Vogel Australia - 125g

$8.10 $0.00 $6.48/100g

Organic Curry Spices Planet Organic - 55g

$6.40 $0.00 $11.64/100g
*Price displayed is exclusive of GST