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Thai Pumpkin Soup

Thai Pumpkin Soup

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.

x Danielle

Thai Pumpkin Soup



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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