Wednesday, September 5, 2012

Tried and Tested Thai Style Pumpkin Soup

Pumpkin Soup

I seriously have no idea why I haven’t shared this considering we have been eating it all winter long.  Soup is such a great thing to just have on hand.  I can’t tell you how many times it has been my saviour.  

Thai Style Pumpkin Soup
Serves 6
Inspired by the Spirithouse

1 - 2 Tbs macadamia oil
4 cups pumpkin, chopped

1 Tbs macadamia oil
1 red onion sliced thinly
1 can of coconut milk
1 Tbs red curry paste
2 cups vegetable or chicken stock
1 Tbs coconut sugar (brown sugar will also do)
1 Tbs fish sauce

1/2 cup coriander leaves, roughly chopped
juice of 1 lime

Preheat oven to 180 degrees celcius
Place pumpkin on a baking tray and lightly coat/spray with oil
Roast until tender (approx 25 mins - 30 mins depending on the size of your pieces)
Remove from oven and allow to cool slightly

Meanwhile heat macadamia oil over a low - medium heat in a heavy based saucepan
Add the onion and cook until soft
Turn down the heat slightly before adding a 1/4 cup coconut milk and the curry paste 
Allow to cook gently for 5 mins 
Add the slightly cooked pumpkin, remaining coconut milk, stock, fish sauce and coconut sugar
Allow to simmer for 5 - 10 mins longer
Add the coriander leaves and transfer to a blender or use a hand held blender to puree
Add the lime juice and adjust the seasoning if necessary 

Pumpkin Soup

Pumpkin Soup

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  1. Oh this is definitely my kind of soup! One of my favorite restaurants used to serve a spicy thai pumpkin soup with cilantro and this recipe reminds me of it. Will save it for the first autumn days!

  2. Thai spiced pumpkin! Sounds delicious.

  3. Lovely! I've been waiting all summer long for it to finally be fall (granted I love summer, but fall food is soo delicious!), which means pumpkin and apples!! I love all things pumpkin and will definitely be trying this soup :)

  4. My pumpkins are just finishing up their ripening, and I wanted to discover a pumpkin soup my family could and WOULD eat...pinned! Can't wait!

  5. The use of macadamia oil sounds like an interesting addition to this soup. I am not keen of pumpkin but put it in soup, pies or cakes and I love it.

  6. What a lovely soup indeed, with a bit of spicy warmth from the curry paste, yummo! I have a couple of Spirit House cookbooks, and the recipes are awesome!

  7. This will be great when the weather starts to cool down around here, I love a good spicy pumpkin soup.

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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.


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