Thai Pumpkin Soup


1 tbsp olive oil

1 onion, chopped

2 cloves garlic, grated

2 tbsp Thai green curry paste

1.5 kg butternut pumpkin, peeled and chopped

1L vegetable stock

400ml coconut milk


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

2. Add the curry paste. 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 20-30 minutes or until the pumpkin is tender.

3. Remove from heat and allow to cool slightly. Pour the soup into a blender and blend until smooth.

4. Return to a clean saucepan/bowl and add the coconut milk until desired taste/consistency.

OPTIONAL - Garnish with coriander/chilli


Calories: 194kcal | Carbohydrates: 24g | Protein: 3.1g | Fat: 11.8g