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.
This Week
2 Dec - 8 Dec
Meal Prep Guide
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:
- Combine all ingredients into a small glass jar and shake well to combine. Store in an airtight container in the fridge.
Tips
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.
Shortcuts
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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