Creamy Thai Pumpkin Soup

Vegan, dairy-free, egg-free, gluten-free

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Serves 4

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Vegan, dairy-free, egg-free, gluten-free 〰️ Serves 4 〰️

Meet your new favourite way to warm up this winter. This soup is creamy, full-flavoured due to roasting the pumpkin, and features warming red curry paste. What more could you ask for? In case you need convincing to roast the pumpkin versus boiling, besides that divine caramelised flavour, roasting the pumpkin softens the skin so that it blends beautifully into a puree. Did you know that many of the nutrients are concentrated in the skin of the pumpkin? Hello fibre and Vitamin A, and seeya later unnecessary food waste.

To see a video of how to make this dish, click here.

INGREDIENTS

• 1 medium sized pumpkin, roughly chopped (Butternut and Jap both work well)

• 2 tablespoons extra virgin olive oil

• 4 cups water

• 3 tablespoons red curry paste (my favourite is Turban Chopsticks)

• 1 tablespoon vegetable broth powder

• 1 can (400 millilitres) coconut cream

• 2 tablespoons soy sauce (use wheat-free if needed)

• Juice of 1/2 lime

• Salt and pepper, to season

Pepitas, fresh coriander, and toasted bread, to serve (use gluten-free bread if needed)

METHOD

1. Preheat the oven to 200° C and line a baking tray with baking paper. Place the pumpkin on the baking tray, drizzle with extra-virgin olive oil, and season with salt. Place the tray in the oven and cook for around 40 minutes, until the pumpkin is golden and the edges start to blacken. Remove the tray from the oven and allow to cool.

   1 medium sized pumpkin, roughly chopped (Butternut and Jap both work well)

   2 tablespoons extra virgin olive oil

   Salt, to season

2. Once cooled, add half of the pumpkin to a blender with half of the water. Blend for 10 seconds or until smooth. Transfer to a large bowl and repeat with the remaining pumpkin and the remaining water.

   4 cups water

3. Heat the curry paste in a large cooking pot over medium heat. Use a wooden spoon to stir for around 2 minutes to allow the spices to bloom. You will know they have bloomed when the spices become fragrant. Transfer the pureed pumpkin to the pot and add the vegetable broth powder. Stir well to combine, and then increase the heat to medium-high to bring the soup to a boil.

   3 tablespoons red curry paste

   1 tablespoon vegetable broth powder

4. Once boiling, reduce the heat to a simmer. Add in the coconut cream, soy sauce and lime juice. Simmer the soup for 20 minutes, stirring often. Serve warm topped with pepitas and fresh coriander, and with a side of toasted bread. To store, allow the soup to fully cool and then transfer to an airtight container. This soup will last in the fridge for up to 3 days.

   1 can(400 millilitres) coconut cream

   2 tablespoons soy sauce

   Juice of 1/2 lime

   Salt and pepper, to season

   Pepitas, fresh coriander, and toasted bread, to serve (use gluten-free bread if needed)