Try Gwinganna’s immune-boosting Thai pumpkin soup

Sporteluxe HQ moved to Gwinganna, the most luxurious lifestyle retreat in Australia, last week. One of the many incredible things about this little slice of heaven on the Gold Coast is the delicious nourishing cuisine they serve guests. We convinced Gwinganna’s chefs to share some of their recipes with us, including this immune-boosting soup which is perfect winter fare!

Pumpkin soupThai Pumpkin Soup

Serves 8


500g pumpkin, chopped

1 medium sweet potato, chopped

1 large onion, diced

2.5 litres vegetable stock (see recipe below)

2 cloves garlic, chopped

1 knob ginger, chopped

Sea salt and pepper

Pinch nutmeg

1 tbsp curry powder

50g carrot, shredded

50g zucchini, shredded

50g parsnip, shredded

50g celery, shredded

50g bean sprouts

4 kaffir lime leaves

¼ bunch coriander, chopped


1      Sauté pumpkin, sweet potato, onion and garlic with a little vegetable stock.

2      Add spices, rest of stock and simmer for 30-40 minutes.

3      Purée soup in a blender and check seasoning.

4       Add the shredded vegetables just before serving and sprinkle with chopped coriander.

To make your own veggie stock

1 Combine trimmings including pumpkin skins, sweetcorn cops, carrots, onions and celery (no leaves, they make the stock bitter) with three litres of filtered water.

2 Add a bay leaf or two, some peppercorns and a pinch of sea salt and boil for about 30 minutes. Strain.

Want more healthy culinary inspiration? Order a copy of Gwinganna…From Garden to Gourmet here for over 100 amazing wholefood recipes.