Anti-inflammatory Thai Pumpkin Soup with Turmeric
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Anti-inflammatory Thai Pumpkin Soup

A luscious anti-inflammatory Thai Pumpkin Soup with turmeric, ginger, lemongrass, chilli, spices, coconut milk, and roasted pumpkin. Naturally gluten free and plant-based.
Serves 2.
Course Main Course, Soup
Cuisine Gluten free, Healthy, Vegan
Keyword Thai Pumpkin Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Calories 349kcal
Author Naturopath Lauren Glucina

Ingredients

  • 600 g pumpkin
  • 3 cups vegetable stock or water
  • ½ cup coconut milk I chose an organic, full fat, canned
  • 1 tablespoon coconut oil to roast and fry with (approx)
  • 1 heaped tablespoon lemongrass white part only, chopped fine
  • 2 kaffir lime leaves shredded
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 inch red chilli de-seeded, sliced thin
  • 1 inch fresh ginger peeled and minced
  • 1 inch turmeric peeled and sliced
  • 1 shallot diced
  • 4 cloves garlic sliced
  • Few good grinds of black pepper
  • Fresh coriander lime wedges to serve

Instructions

  • Pre-heat oven at 180˚C (350˚F) forced fan, line a tray with baking paper.
  • Peel and chop pumpkin, toss with coconut oil and roast till golden.
  • Heat coconut oil in a large pot (medium heat), then fry shallots till golden, add cumin and coriander seeds and cook for a bit longer till fragrant.
  • Add lemongrass, ginger, garlic, turmeric, chilli and kaffir leaves, cook another minute – but don’t burn!
  • Add roasted pumpkin and stock, cover and bring to a boil, then let simmer for ten minutes. Add coconut milk, then turn up the heat and let it bubble away uncovered till it reduces down slightly for about 5-10 minutes.
  • Once cooked, remove from heat and let cook a little, then blend till smooth and serve with fresh coriander and a squeeze of lime.

Notes

You can add some other vegetables to the mix if you find pumpkin too sweet on its own, I often use a few potatoes and a zucchini.
The thickness of the soup will vary depending on how dry/watery the pumpkin is.
 

Nutrition

Calories: 349kcal | Carbohydrates: 35g | Protein: 11g | Fat: 21g | Saturated Fat: 17g | Sodium: 225mg | Fiber: 3g | Sugar: 11g | Calcium: 130mg | Iron: 5.8mg