pumpkin soup with thai edge

Everyone has their own take of the ole favourite pumpkin soup.

So I’m sharing with you my version of pumpkin soup I have adapted from various recipes.

I like my soup not too thick and not too thin. I love a hint of chilli and a Thai edge ... so here we go!

This soup is for 2 people who want extras.

What you'll need

• Pumpkin: 700-800 grams. Chopped into pieces

• Coconut oil (or olive oil will do): 2 x tablespoons

• Leek: ½. Thinly slice

• Onion: ½. Thinly slice

• Garlic cloves: 2 – 3 cloves or just use crushed garlic from a jar.. like a small teaspoon.

• Salt (preferably Himalayan rock or sea salt): 1 teaspoon

• Red chilli (Cayenne): ½ or whole depending on how hot you like it. Finely chop. Alternatively just use ¼ teaspoon of chilli flakes.

• Stock water – 1 teaspoon of stock to 750 mls of boiling water

• Coconut milk – between 160-200 mls

Putting it all together

Prepare the vegetables as per the above.

• Add the coconut oil to the pot and melt.

• Add the leek and onion and stir until onion is translucent.

• Add the garlic and stir for a 1-3 minutes.

• Add the chopped pumpkin and lightly stir for 4 – 5 minutes. Add another tablespoon of oil if it has absorbed into the mixture.

• Add the stock water and stir for a couple of minutes.

• Add the coconut milk and stir.

• Let the soup simmer for about 5 minutes.

If you have a blender that can handle a hot soup mixture, then blend the soup. Just make sure you have the lid on!

Otherwise, let the soup mixture stand for 30 – 45 mins to cool.

Once cooled, pour the mixture into your blender and blend away to your desired consistency.

Pour the now blended mixture into the pot and heat up, ready to serve.

Enjoy x