Thai Pumpkin Soup
A luscious anti-inflammatory Thai Pumpkin Soup with turmeric, ginger, lemongrass, chilli, spices, coconut milk, and roasted pumpkin. Naturally gluten free and plant-based
- 600 g pumpkin
- 3 cups vegetable stock or water
- ½ cup coconut milk canned
- 1 tablespoon coconut oil to roast and fry with
- 1 tbsp lemongrass, white part only chopped fine
- 2 keffir lime leaves shredded
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 inch red chili de-seeded sliced thin
- 1 inch fresh ginger peeled and minced
- 1 inch turmeric peeled and sliced
- 1 shallot diced
- 4 cloves garlic sliced
- Few good grinds of black pepper
- Fresh coriander lime wedges to serve
- Pre-heat oven at 180˚C (350˚F) forced fan, line a tray with baking paper.
- Peel and chop pumpkin, toss with coconut oil and roast till golden.
- Heat coconut oil in a large pot (medium heat), then fry shallots till golden, add cumin and coriander seeds and cook for a bit longer till fragrant.
- Add lemongrass, ginger, garlic, turmeric, chilli and kaffir leaves, cook another minute – but don’t burn!
- Add roasted pumpkin and stock, cover and bring to a boil, then let simmer for ten minutes. Add coconut milk, then turn up the heat and let it bubble away uncovered till it reduces down slightly for about 5-10 minutes.
- Once cooked, remove from heat and let cook a little, then blend till smooth and serve with fresh coriander and a squeeze of lime.
You can add some other vegetables to the mix if you find pumpkin too sweet on its own, I often use a few potatoes and a zucchini. The thickness of the soup will vary depending on how dry/watery the pumpkin is.