Creamy Thai Pumpkin Soup

On dark and cold days a warming soup truly heats you up from the inside. This creamy soup is a real immune booster that also helps to stay well during the flu season. It’s packed with anti-inflammatory, vitamin-rich and gut-healing food which also helps to boost blood circulation. All this comes with a smooth texture and tasty flavours. What else can you ask for from a nourishing soup?


½ Butternut squash
2 small sweet potatoes
4 carrots
3 shallots
2 cloves garlic
3 cups of chicken or vegetable stock
2 cups of water
1 fresh chilli
Fresh ginger
1 can of coconut milk
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ lemon zest & juice
Fresh coriander
Salt & black pepper


  1. Start by preheating the oven to 200 degrees
  2. Cut up your pumpkin/butternut squash and sweet potato into rough pieces and place on an oven tray. Let cook until soft (around 30-40 min)
  3. Place a big pan on medium heat with some coconut oil.
  4. Start by frying the cumin seeds, coriander seeds and chopped shallots together for around 5 min
  5. Add chopped garlic and chilli for another 5 min.
  6. Next, add the carrots and peeled ginger. Pour in the stock and water. Let cook until the carrots have softened.
  7. Add the roasted vegetables into the pot. Plus the zest and juice from the lemon and the remaining spices.
  8. With a hand mixture, blend it all together until a soft consistency. Once done, add the coconut milk and place back on the heat but lower the tempter.
  9. Let it cook together for a bit longer and then it’s ready to be served! Top up with fresh coriander. Enjoy!

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