Thai Pumpkin Soup with Tamari Nut and Seed Topping

As the days get colder and the evenings darker we love ending the day with a warming soup. This Thai pumpkin soup is the perfect balance of sweet, spicy and creamy topped with a crunchy tamari nut and seed topping.

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Prepare the vegetables.

  • Cut one head of broccoli into florets and store in an airtight container in the fridge. 
  • Remove the ends of the green beans and store them in an airtight container in the fridge. 

Make the sauce.

Ingredients:

  • 3 Tbsp tamari
  • 1 Tbsp fish sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp coconut sugar

Method:

  1. Combine all ingredients into a small glass jar and shake well to combine. Store in an airtight container in the fridge. 

Tips 

  • The quantity of stock you’ll need to use will vary based on the size of the pumpkin and the desired consistency.
  • Store bought curry pastes really vary in strength of flavour and spice levels so you might need to add a little more or less depending on the brand you use. You can also make our Thai Green Curry paste.
     
  • If your pumpkin differs in size that’s totally fine you’ll just need to adjust the amount of stock that you use. This soup freezes well if you end up making extra.
  • If you have any of the Tamari nut and seed topping leftover, store it in the fridge in a airtight container and you can use this to sprinkle over salads, roasted veggies or even avocado toast.

Vegetables

  • You can do a mix of pumpkin, carrot and sweet potato if you’d prefer.
  • You could do less pumpkin and add ½ cauliflower. 

Other 

  • For an Indian inspired pumpkin soup add 1 Tbsp of curry powder and 1 tsp of chilli flakes instead of the curry paste.
  • You can use coconut cream or coconut milk.
  • You can use chicken stock or bone broth or vegetable stock. 
Ingredients

Thai pumpkin soup

  • 1 Tbsp coconut oil
  • 2 Tbsp Thai red or green curry paste
  • 1 onion (finely diced) 
  • 1 Tbsp ginger (grated)
  • 1 small pumpkin, approx 1.8kg (cut into cubes) 
  • 400ml coconut cream or milk
  • 1-2 cup chicken or vegetable stock*

Tamari nut and seed topping*

  • 2 Tbsp olive oil 
  • 1/4 cup almonds 
  • 2 Tbsp sunflower seeds
  • 2 Tbsp pumpkin seeds
  • 1 Tbsp sesame seeds
  • ½ tsp ground turmeric 
  • 1 Tbsp tamari
  • 2 tsp maple syrup or honey
  • Salt and pepper

Garnish

  • 1 red chilli (finely chopped) 
  • ½ cup coriander (roughly chopped)
Method
  1. Heat the coconut oil in a large pot over medium heat. Add the onion, ginger and curry paste; cook for 5-7 minutes until the onions have softened.
  2. Add the pumpkin, stock and coconut cream; pop the lid on and let simmer for 20 minutes or until the pumpkin is nice and tender. You should be able to easily pierce a fork through.
  3. Make the tamari nut and seed topping while the pumpkin is simmering. Heat a medium fry pan over a low-medium heat. Add the olive oil, almonds, pumpkin, sunflower seeds, salt and pepper; toast for 2-3 minutes, stirring often. Then add sesame seeds and turmeric; toast for 1 minute.  
  4. Add the tamari and maple syrup; stir to coat the nuts and seeds. They should be dark from the tamari and slightly sticky. Remove from the pan and place onto a plate or parchment paper to cool.
  5. Once the pumpkin has cooked, it’s time to blend the soup. You can use a stick blender or allow it to cool slightly before transferring it to a blender and blend until smooth and creamy. If you’re using a blender, you might want to reheat the soup a little before cooking.
  6. Garnish with fresh coriander, chilli and a sprinkle of the tamari nut and seed topping. 
Variations

Vegetables

  • You can do a mix of pumpkin, carrot and sweet potato if you’d prefer.
  • You could do less pumpkin and add ½ cauliflower. 

Other 

  • For an Indian inspired pumpkin soup add 1 Tbsp of curry powder and 1 tsp of chilli flakes instead of the curry paste.
  • You can use coconut cream or coconut milk.
  • You can use chicken stock or bone broth or vegetable stock. 

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