Thai Pumpkin Soup

Serves: 4-5


  • 1 tbsp coconut oil
  • 1-2 large onions
  • 1 tbsp grated ginger
  • 2 garlic cloves
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp turmeric
  • 1 tsp chili flakes/ fresh chili
  • 1 tsp paprika
  • 850+ ml vegetable stock
  • 1 can coconut milk or cream
  • 2 cups diced carrot
  • 3 cups diced roasted pumpkin (use any type)
  • 2 cups diced roasted sweet potato
  • Salt and pepper


  1. Heat oven to 180C, roast the pumpkin and sweet potatoes in coconut oil until golden brown. If you do not have time to do this, just add them to the soup mixture and allow them to cook in the stock however I find the soup
  2. Heat coconut oil in pan, sauté onion and garlic. Add the spices.
  3. Add carrots and sweet potato, coat them in the onion mix
  4. Pour in stock and coconut milk. Cover and simmer for 20-25 minutes until carrots (and sweet potato) are tender.
  5. Once cooled slightly, use an immersion blender (or scoop into a food processor/nutribullet) and blend all together.
  6. Divide into bowls, squeeze fresh lime over and garnish with fresh diced corriander

Soup is one thing that we always have in our freezer. You can easily double (or triple) this recipe and freeze for lunches and dinners. I am really generous when I am using herbs and spices, it is a healthy way to add flavour and I will be tasting as I go to add more. I find this soup is really good the next day when all the flavours come together!

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