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Thai Spiced Pumpkin Soup

Thai Spiced Pumpkin Soup | Mr Vitamins
Winter is definitely here, and it is the season for warming foods like soups, broths, casseroles and slow cooked meals to nourish your body and soul. Make the most of our beautiful seasonal vegetables that are in abundance this time of year, by making this easy and delicious recipe for a pumpkin soup with a twist – that will warm you to the bottom of your toes!

Thai Spiced Pumpkin Soup

  • 2 Tbsp. coconut oil
  • 1 onion (chopped finely)
  • 2 garlic cloves (minced)
  • 2 Tbsp. Thai red curry paste
  • 1 Tbsp. turmeric
  • 2 tsp. ginger (finely minced)
  • 1 half a butternut or Jap pumpkin (peeled and cut into small cubes (about 4 Cups))
  • 1 L chicken or vegetable stock or broth (warmed)
  • 1 C coconut milk + some for drizzling
  • Coriander and pepitas to garnish
  1. Heat the oil in a large heavy pot over medium heat
  2. Sauté the onion and garlic in the oil, stirring occasionally, until translucent
  3. Stir through the curry paste, turmeric powder and ginger, and cook for 2 minutes until fragrant
  4. Add the pumpkin and stock to the pot, stirring everything well to combine
  5. Bring to the boil, then reduce heat to a rolling simmer for 20 minutes
  6. Check the pumpkin has softened and remove pot from the heat. Leave to sit for 5 minutes
  7. Using a blender or stick blender, blitz the soup until smooth, adding 1 C of coconut milk and blending again
  8. Serve soup in bowls, drizzle with extra coconut milk, and top with coriander leaves and pepitas to garnish

Recipe by Nutritionist Karen Ball