Thai Pumpkin Soup

Updated: Aug 6, 2019

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Ingredients (4 serves) :

  • 2 tablespoons red curry paste

  • 4 cups chicken or vegetable broth

  • 1.5kg pumpkin

  • 1 ¾ cup coconut milk, reserving 1 tablespoon

  • 1 large red chilli pepper, sliced

  • Coriander for garnish if desired


Add protein source : chicken/ bacon/ tofu/ tempeh/ fish/ beans/ boiled eggs


  1. Peel and chop the pumpkin and cook covered in the chicken or veggie broth for about 5-8 minutes or until pumpkin is tender. Blend in a blender or with an immersion blender until smooth then return to the pan.

  2. In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir. Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.

  3. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with coriander leaves if desired and add your additional protein source.

** For males or physically active females, add an additional two slices of sourdough bread.

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