Although it's Winter this soup is the perfect way to get your Vitamin D boost without the sunshine! Just one serving (30g) of our Flaxseed with Bio Cultures and Vitamin D provides 100% RI of the sunshine vitamin, which amongst its many benefits contributes to the normal absorption of calcium and to the maintenance of normal bones and teeth.
Pre-heat the oven to 200C and peel and de-seed the pumpkin. Cut into chunks and place on a large roasting tray and add 2 tsp of olive oil. Drizzle over 1 tbsp of honey and season with salt and pepper. Place in the oven and roast for 30 minutes.
Add 2 tsp of olive oil to a large pot and add the onion, leeks, ginger and lemongrass and cook for 10 minutes until soft.
Stir in the Thai red curry paste and add the roasted pumpkin and its juices. Add the coconut milk and vegetable stock and simmer for 5 – 10 minutes.