It’s that time of year where soup is a necessity. And what better flavour to try than roasted pumpkin + Thai red curry for an extra kick. 

Serves 4-6


  • 1 medium sized pumpkin
  • 2 brown onions
  • 6-8 cloves of garlic
  • 1 knob of ginger, peeled and roughly chopped
  • A few Tbsp of olive oil
  • 2-3 Tbsp Thai red curry paste
  • 1 heaped Tbsp Gevity Rx Natural Body Glue
  • 1 can (400ml) coconut cream
  • 400ml filtered water
  • A few Tbsp of butter or ghee for blending


  1. Preheat the oven to 180C.
  2. Slice and chop the pumpkin into quarters. Remove the seeds and skin and chop the pumpkin into rough cubes.
  3. Roughly chop the onions.
  4. Put the pumpkin and onions onto an oven tray and drizzle with olive oil.
  5. Place in the oven and roast for 20-30 minutes, or until they have some colour on them.
  6. Now add the roasted pumpkin and onions into a stockpot with the garlic, ginger, curry paste, bone broth and coconut cream and water.
  7. Cook over a medium heat for 20-30 minutes.
  8. Once it’s ready, add the butter and blend using a stick blender until completely smooth. Or if you have a Thermomix or quality blender, carefully blend the soup in this until smooth and creamy.
  9. Pour into bowls and garnish as desired. 


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