Thai Pumpkin Soup

Does winter make you feel like eating loads of carbs? Eating healthily might seem harder. Then it is time you expand your range of warming soups, which are perfect for chilly winter meals.
Preparation time: 10 mins
Cooking time: 40 mins


Serves 6-8
  • 1 kg pumpkin or butternut squash, (deseeded and chopped 720 g)
  • 2 large onions, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 4 cm root grated ginger
  • 1 red chilli, finely chopped
  • 500 ml vegetable stock
  • 2 cans of coconut milk
  • 2 tbsp cold pressed extra virgin olive oil
  • 1 lime juice, fresh sprouts or fresh coriander, to serve 

Heat the oil and sauté the onions over low heat until soft. This will take about 5 minutes.

Next, add the chilli, garlic and ginger with a pinch of salt and some fresh ground pepper.

Cook gently for 5 mins, then add the pumpkin, stock and coconut milk.

Bring to a boil then turn the heat down and simmer for 30 mins.

Pour into a blender and blend until smooth.

Check the seasoning and serve with sprouts or chopped fresh coriander and lime juice.

Gluten Free, Vegetarian, Vegan, Dairy Free, Refined Sugar Free,