It's the first of May and in Australia that means it is the end of Autumn and Winter is almost upon us and when the coats and scarves come out so do the delicious warming foods we love so much, we have a feeling this is going to be a huge hit with our health conscious and Gluten and Dairy Free ladies this year.  
The girls love to heat their soup along with the kettle on the top of our beautiful wood fire instore and I have a feeling this one might be a favourite!
It's a version of the Jamie Oliver Pumpkin and Ginger soup recipe, a great favourite for all our Gluten and Dairy free ladies and a great easy way to start the Winter menu. 

Lets Go!!


  • 1kg Pumpkin
  • 2 Shallots
  • 75g Ginger
  • A few sprigs of fresh herbs , such as chives, mint
  • Extra Virgin Olive Oil
  • 1L organic vegetable stock
  • 125ml coconut milk , plus extra to serve
  • ½ tablespoon chilli powder
  • 1 lime


  1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
  2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  3. Add the stock, coconut milk and chilli powder. Season to taste, then bring to the boil and simmer for 40 minutes.
  4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk or dairy free sour cream.


We also have an Australian Pumpkin Soup recipe with a granny smith twist available HERE

If you decide to try this recipe, please do share your experience with us! We always enjoy spreading the joy of delicious recipes we discover online and try at home. 

As Always...

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 Much Love, The Willow & Fli Girls. xx


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