• Elly McLean

Creamy Thai Pumpkin Soup

It's that time of year in my home state of Victoria, Australia where winter really hits. Morning jogs are done in what feels like one degree temperatures, entire days could be spent in a puffer jacket and soup is most definitely on the menu.


I absolutely love a good pumpkin soup but I wanted to share one with a little twist and that's how this Creamy Thai Pumpkin Soup was created. The addition of fresh herbs demonstrates how easily we can make our food taste good without relying on packet mixes and sauces.


I hope you love it!


If you need any help keeping your Nutrition in check with the change of seasons please explore working with me and feel welcome to get started with a 15 minute Complimentary Discovery Call.


Ingredients (Serves 4)

1 red onion, diced

2 cloves garlic, crushed

1kg pumpkin, diced

1 head cauliflower, chopped

1 lemongrass stalk

1 tbsp freshly ginger, grated

1 bunch coriander, washed and stemmed

4 tbsp hemp seeds

400ml coconut milk

2 tbsp extra virgin cold pressed avocado oil

4 heaped tbsp natural coconut yoghurt such as Coyo Greek Yoghurt

1L vegetable stock

500ml - 1L water

juice of 1 lime

Salt to taste


Method

Heat oil in a large saucepan over medium-high heat before adding the onion and garlic. Stir for 3-4 minutes or until onion is cooked through and translucent.

Meanwhile, remove the roots and stalks from the coriander. Wash the leaves and pat dry before roughly chopping. Wash the roots and stalks well to remove any dirt. Finely chop.

Now add the coriander roots and stalks, ginger and lemongrass to the pan. Cook until the stalks become soft before adding the cauliflower and pumpkin.

Toss the vegies and cook for 5 minutes. Add the stock and bring to a boil before reducing the heat to simmer.

Cook for 30 minutes or until the vegies are tender. You may cook for longer on a lower heat if you have the time.

Remove from heat, remove the lemongrass and allow to cool slightly.

Pour the soup into a blender or Nutribullet and blend in batches until smooth. Add 3/4 of the chopped coriander leaves and lightly blend again.

Return to a clean saucepan and add the coconut milk, stir through until it’s entirely combined. Add extra water to reach your desired consistency. Season as needed.

Serve with the remaining coriander, a dollop of natural or greek coconut yoghurt, a tbsp of hemp seeds and a squeeze of lime juice.




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