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