Thai Pumpkin Soup

Thai Pumpkin Soup

Thai Pumpkin Soup

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Easy and delicious, this Thai-style pumpkin soup is a winner!

Ingredients:

  • pumpkin (roasted and skinned) - 7.5 cups (1125 g)
  • olive oil - 2 Tbsp.
  • vegetable stock - 24 oz
  • coconut milk (canned) - 4 Tbsp. (53 mL)
  • onion (peeled) - sliver
  • garlic (peeled) - 1 clove
  • lime (peeled) - garnish sized piece
  • ginger - 1.5 inch (6 g)
  • turmeric - 1.5 inch (6 g)
  • salt - 3/4 tsp.
  • red pepper flakes - couple of shakes
  • GARNISH
  • cilantro - a few sprigs

Instructions:

BAKE

  1. Preheat the oven to 400 F (204 C)
  2. Slice your pumpkin in eighths
  3. Drizzle olive oil on flesh side
  4. Salt & pepper on top of oil
  5. Place flesh side down on cookie sheet (use parchment or silpat)
  6. Bake for 30-45 min (until tender with fork)
  7. Let cool

BLEND

  1. Skin your pumpkin
  2. Add all ingredients including pumpkin to Vitamix container
  3. Blend on high for 6 minutes (or use “Soup” setting)
  4. If too thick, add more coconut milk
  5. If too thin, add more pumpkin
  6. Serve directly from container
  7. Garnish with cilantro, lime, and something crunchy
  8. Snap a pic and tag #lifeisNOYOKE
  9. Enjoy!

Useful tips for Thai Pumpkin Soup

Find a pumpkin that’s made for cooking. (Not carving!)