Benefits: Pumpkin is a rich source of Beta Carotene and Vitamin C. Ginger and Turmeric have anti-inflammatory and antioxidant benefits. The active component of Turmeric is Curcumin, which is anti-inflammatory, antioxidant, antiseptic and analgesic. Amongst many other benefits, studies report that curcumin aids liver detoxification helps to boost immune function, assists in the balance of blood glucose levels and promotes digestive health. Notable tip: by adding regular black pepper along with the turmeric, the effects of curcumin in our body are enhanced by 1000 times! 


I found this recipe in a food magazine some years ago and have adapted it many times. It is a perfect warming, lightly spicy soup, ideal for early autumn, and it's is a real crowd-pleaser on our retreats. You can top off with all kinds of delicious steamed vegetables, such as Pac Choi or beansprouts or keep it simple and smooth.

If rushed for time, or you don’t have the ingredients to make the curry base, just use onion and 1heaped tbsp Thai red curry paste.

Curry base:
4 cloves garlic
1 onion 
1 large thumb size ginger
1 small red chilli
4 Lime leaves
1 Lime (zest and Juice)
1 heaped Tbsp Turmeric
1 Tbsp Cumin

Soup Ingredients:
I tbsp Coconut oil
1 large butternut squash, peeled, deseeded and diced.
4 medium carrots into chunks the same size as squash.
400ml Coconut milk
400ml Vegetable stock (I use Marigold bouillon)


  • Chop finely all the ingredients for the base (or if you feel to.. whizz in blender or pestle and mortar)

  • Add 1 tbsp of coconut oil to a large saucepan, add curry base ingredients and cook on med-low heat, whilst you prep the squash and the carrots.

  • Pop these into the pan and stir through to coat them and soften them just slightly (around 5 mins with lid on).

  • Next, add the coconut milk, then fill the can with hot water and 1 heaped dessert spoon of bouillon.

  • Allow to simmer gently for 30 mins - 1 hr and enjoy the scent of warming spices wafting, filling your home and soon your bellies with comfort and love. 

  • Remove from heat and allow to cool slightly before using a hand blender to blend soup to a smooth consistency,

  • you may need to add a little more hot water to loosen up if on the thick side.

  • Add a squeeze of lime and adjust seasoning if necessary.

  • This goes really well with a swirl of coriander pesto and toasted pumpkin seeds. Lasts up to 5 days in fridge and freezes well too. Enjoy!