Thai Pumpkin Soup

pumpkinsoup At the fresh food markets on the weekend, I couldn’t resist buying a whole kent pumpkin. Not only were they cheap, but its flesh is deep orange in colour – absolutely perfect for making pumpkin soup. This soup is thai inspired. It has a coconut base with the flavours of coriander, chilli and turmeric.

Thai Pumpkin Soup
A spicy pumpkin soup full of flavour.
Paleo Princess:
Cuisine: Thai
  • 1.3kg of cubed kent (or japanese) pumpkin
  • 1 x 400ml can coconut cream
  • 30g coriander (stems and leaves – no roots)
  • 1 Tablespoon roasted chilli seeds**
  • 1 teaspoon ground tumeric
  • 1 teaspoon ground onion powder
  • 1.25 Litres (5 cups) chicken stock
  1. Place the cubed pumpkin in a large pot and add enough water to cover the pumpkins, place on high heat and boil until pumpkin is cooked.
  2. Strain water and place cooked pumpkin cubes into a large mixing bowl.
  3. Add coconut cream, chicken stock, coriander and spices to pumpkin cubes.
  4. Use an immersion blender (or a food processor) to mix together until smooth.
  5. Garnish with coriander leaves when serving.
** If you do not want the soup to be too spicy (too hot), only use ½ tablespoon of roasted chilli seeds (ie. dried chilli seeds).