Thai Spiced Pumpkin & Coconut Soup
Deep, silky, balanced.
Iain4 serves50 min
VegetablesOils & FatsSeasonings & CondimentsHerbs & SpicesBeveragesFruitCondimentsNuts & SeedsHigh Fibre
A weeknight Thai-spiced pumpkin soup that actually tastes like the restaurant version. Roasting the pumpkin first deepens the flavor; coconut milk + lime + fish sauce balances the heat.
Nutrition · per serving
285
kcal
6g
protein
22g
carbs
20g
fat
5g
fiber
Per serving (4 serves). Estimate.
Method
- 1
Roast the pumpkin
Roast pumpkin at 200°C with peanut oil and salt until tender (about 30 minutes). Set aside about 100g of cubes for garnish.
- 2
Toast the pepitas
Toast pepitas in a dry pan until golden. Set aside.
- 3
Build the aromatic base
In a pot, soften onion, then add garlic, ginger, lemongrass, most of the chilli, cumin, ground coriander and turmeric. Cook 1 minute.
- 4
Simmer and blend
Add roasted pumpkin and stock. Simmer, then blend smooth. Stir in coconut milk, lime juice and fish sauce. Season to taste.
- 5
Plate it up
Top with reserved pumpkin, toasted pepitas, coriander leaves, remaining chilli and a drizzle of coconut cream.