Soup is the perfect winter warming lunch or dinner and also a great way to pack a tonne of veggies into your meals! I love getting creative and experimenting with different ﬂavour combinations depending on what I ﬁnd left over in my fridge. It’s a good way to use up ingredients and you create something slightly different each time! This is probably my favourite pumpkin soup variation, as there’s such a depth of ﬂavour with the Thai curry paste addition! It adds a subtle hint of warmth and spice, whilst keeping the ﬂavours really vibrant and fresh!
Thai Spiced Pumpkin Soup
- 380g pumpkin
- 1 small onion
- 3 garlic cloves
- 2 yellow peppers
- 1 tbsp coconut oil
- 200ml vegetable stock
- 100ml light coconut milk
- 1 tsp Thai red curry paste
- 1/2 tsp ground cumin
- Salt & Pepper, to taste
- Pinch ground coriander
- Pinch ground turmeric
Preheat the oven to 180c.
Slice the pepper and onion into chunks and place these onto a baking tray along with the pumpkin and garlic cloves.
Massage in the coconut oil and add a sprinkling of turmeric and sea salt.
Pop these into the oven for 45 minutes to roast until really soft and caramelised.
Once the veggies are cooked, remove from the oven and allow to cool.
In your Ninja blender, combine the roasted veggies, squeeze in the middle of the garlic cloves, milk, stock and seasonings, then blend until smooth and creamy.
Gently heat through before serving and garnish with a little coconut yoghurt and fresh herbs.