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Stay warm with this Thai inspired pumpkin soup

Colder months are upon us and that can only mean one thing, more soups!

Soups are a great way to get in your daily dose of nutrients while warming the soul. They also make great freezer fillers for those nights where you just don’t feel like cooking. This Thai twist adds a new dimension to everyone’s favourite pumpkin soup. Full of anti-inflammatory and anti-microbial ingredients, this soup will help build your immunity for winter.

Gluten Free | Dairy-free | Vegan option

Serves 6-8


1/2 a kent pumpkin, cubed

1 large sweet potato, diced

1 large carrot, diced

2 small onion, diced  

1-2 limes, juiced

1 medium-sized chilli

4 garlic cloves, diced

1 small nob of fresh ginger, grated

1 cup coconut milk

4-6 lime leaves

A bunch of fresh coriander

1-litre bone broth * vegetable stock for vegan option

Salt and pepper

1 tbsp olive oil

Salt and pepper to taste

1 tsp turmeric


  1. Preheat the oven to 180 degrees Cut all small the veggies into cubes
  2. Place veggies on a baking tray and roast for 30 minutes
  3. Heat a large pot  and cook onion, garlic, ginger & chilli for 5 minutes in olive oil
  4. Once the veggies are cooked, take them out and add them to the pot
  5. Add in lime juice, lime leaves, coriander & bone broth/vegetable stock until veggies are covered
  6. leave on medium to low heat and let the soup simmer for 45 minutes
  7. Once the veggies are cooked, add in the coconut cream and stir through
  8. Turn off the heat. Blend the soup either using a hand mixer or transfer to a blender and blend until soup is smooth ensuring no lumps
  9. Top it with fresh coriander and serve up hot and enjoy. Alternatively,  store in the freezer for a rainy day

1 comment on Stay warm with this Thai inspired pumpkin soup

  1. Penny worts says:

    Love this soup. What other soups can you suggest?

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