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Thai Pumpkin Soup

Orange Icon  Thai Pumpkin Soup

Orange Icon  Thai Pumpkin Soup

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Submitted by: Maria Franzwa

Prep Time: 15 Minutes

Cook Time: 1 Hour

Servings: 6

Delicious Thai Pumpkin Soup that's really easy to make!

  • 6 lbs. pumpkin, fresh, organic
  • 4 c. coconut milk, unsweetened, full-fat, organic, canned
  • 3 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • curry powder, organic to taste
  • 2 tsp. sea salt, unrefined and pure
  • 4 tbs. yogurt, greek, plain, full-fat, plain, organic

Start with 2 small pumpkins. Cut each pumpkin in half (or quarters) and remove seeds. Rub butter on flesh of pumpkins, generously sprinkle sea salt, and place skin-side-down on baking sheet. Cook pumpkin in oven at 375°F for 1 hour (or until pumpkin is tender).

When pumpkin has cooled, scoop out insides and place into a pot. Add 2 cups of coconut milk and curry powder and turn heat to medium/medium high. Bring to a simmer. Turn off the heat and use a stick blender to mix the soup - it will be very thick! Add remaining coconut milk, cup by cup, until soup is as thick as you would like. Bring soup to a simmer again and add salt (to taste).

The soup is delicious with a dollop of Greek yogurt in it to balance the heat of the curry powder. You can also quickly saute some spinach (seasoned with the curry powder) and add a little bit to each bowl before adding the soup.