Serves: 2-3
This is a really delicious twist on a traditional pumpkin soup. Make sure you use thai basil in this recipe, you can buy this from most fruit and veg grocers. It makes such a difference in this recipe and gives it that distinct Thai flavor.
Ingredients:
½ butternut pumpkin, peeled and cut into cubes (you’ll need 300g once it’s roasted)
2 tbs olive oil
2 tbs coconut oil
1 onion, thinly sliced
1 knob ginger, finely diced
2 red chillies, finely diced
400mls coconut milk
300mls water
4 tbs coconut aminos
2 tbs fish sauce
1 tbs coconut sugar
Juice from 1 lime
(1/2 tsp sea salt)
1 bunch thai basil
4 heads of bok choy, cut into quarters
Preheat your oven to 200°C. Pop the pumpkin pieces onto a tray, drizzle with 2 tbs olive oil and bake in the oven until golden brown and cooked through, approx. 40 minutes.
Heat the coconut oil in a large saucepan, add the onion, ginger and chilli. Sauté for 5 minutes and then add the roasted pumpkin along with the coconut milk, water, coconut aminos, fish sauce and coconut sugar. Allow to simmer for 10 minutes.
Using a stick blender, blend the pumpkin mixture into a smooth soup. Add the lime juice and taste for seasoning. I find sometimes it needs an extra ½ tsp sea salt for additional seasoning.
Tear the leaves of the thai basil and add to the soup along with the bok choy. Allow to simmer for 5 minutes before serving.
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