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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
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 2
Course: Soup
Cuisine: American
Calories: 349
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Pot
  • Blender

Method
 

  1. Pre-heat oven at 180˚C (350˚F) forced fan, line a tray with baking paper.
  2. Peel and chop pumpkin, toss with coconut oil and roast till golden.
  3. 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.
  4. Add lemongrass, ginger, garlic, turmeric, chilli and kaffir leaves, cook another minute – but don’t burn!
  5. 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.
  6. Once cooked, remove from heat and let cook a little, then blend till smooth and serve with fresh coriander and a squeeze of lime.

Notes

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.