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Thai Style Roast Pumpkin Soup

With Vegetable Broth
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
1 hour
Thai Style Roast Pumpkin Soup

We're all about making our foods work for our bodies, and believe that the best meals are a combination of deliciousness and benefits. This Thai Style Roast Pumpkin soup combines rich and bright flavours together with beautifying benefits, which is always a winning combo in our books

Pumpkins are a great food for beauty. Their rich orange colour is due to the pigment beta-carotene, which is an antioxidant and precursor to Vitamin A.  Vitamin A and skin go way back, as it helps to regulate cell turnover. It supports healing, reduces congestion and helps to protect the skin from oxidative damage. 

We've also included a serve of our Vegetable Broth Garden Veggie which provides a dose of Zinc which contributes to maintaining skin structure, support wound healing, and support healthy hair & nails.

Main Meals
Thai inspired
Pantry Items
View in metric
  • 1 tbsp Vegetable Broth Garden Veggie
  • Coconut Oil
  • Pink Himalayan Crystal Salt
  • 1 whole kent pumpkin, chopped into chunks
  • 1 red onion, cut into wedges (approx eights)
  • 4 cloves garlic
  • 2 tbsp store bought vegan curry paste*
  • 1 bunch of coriander, stalks finely sliced, leaves set aside
  • 1 thumb size piece of ginger
  • 1 can coconut milk
  • 1 1/2 cups boiling water
  • 1 kaffir lime leaf
  • Juice of 1 lime

* Preservative free vegan curry paste can be found at asian supermarkets and health food stores.

 

  1. Preheat oven to 392ºF, layout pumpkin, onion and garlic on a baking tray.
  2. Drizzle with 1 tbsp melted coconut oil, season with a pinch of salt and bake for 20 minutes until roasted and caramelised.
  3. In a large pot, fry ginger, coriander stalks and curry paste with 1 tbsp coconut oil.
  4. Add roast vegetables, vegetable broth, kaffir lime, lime juice, water and 1/2 coconut milk and simmer for 10 minutes. 
  5. Use a bar mix or blender to blend the mixture until smooth. Then season to taste.
  6. Mix ripple through the remaining coconut milk and garnish with coriander leaves.