Winter Warmers: Thai Style Pumpkin Soup

There is something so satisfying and nourishing about tucking into a big bowl of pumpkin soup on a cold winters day and if you are like me, I like to add a little more spice to my cooking so this Thai style pumpkin soup is the perfect way to get in some delicious flavours as well as providing a nourishing meal. Packed with goodness from the turmeric acting as a great anti-inflammatory, chilli to boost the immune system and loads of garlic and ginger to help fight colds and flu when the weather drops below zero. It is one of my favourites and i hope you like this too. Measurements are only a guide, so feel free to add/deduct what you do and don't like to have the flavours suit you.

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  • 1 tbs Olive Oil

  • 1 onion coarsely chopped

  • 3 cloves garlic diced

  • 1.5 kg butternut pumpkin peeled and chopped

  • 1 tbs fresh ginger grated

  • 1 stalk of lemongrass, bashed and finely sliced

  • 2-3 red chillies finely sliced + extra to serve

  • 1 bunch coriander + extra to serve

  • 1tsp ground coriander

  • 0.5 tsp ground tumeric

  • 1 litre vegetable stock (4 cups)

  • 400 ml coconut milk or cream


• Remove the roots and stalky ends from the coriander. Wash the leaves and dry in a salad spinner or paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.

• Heat the oil in a large saucepan over medium-high heat before adding the onion, garlic and chilli. Cook until the onion becomes translucent.

• Add the ground coriander, tumeric, lemongrass and fresh coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.

• Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.

• Pour the soup into a blender and blend until smooth. Add most of the chopped coriander (cilantro) leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.

• Return to a clean saucepan and add the coconut milk/cream. I like to use cream for a creamier, more rich soup reserving about a half a cup for garnish. Serve with shaved coconut, the remaining coriander leaves and chilli.

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