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Creamy thai pumpkin soup

Creamy thai pumpkin soup

A Thai twist on the traditional pumpkin soup - by Nutrition Elly

Serves 4


1 red onion, diced
2 cloves garlic, crushed
1kg pumpkin
1 head cauliflower
1 lemongrass stalk
1 tbsp freshly grated ginger
1 bunch coriander
4 tbsp hemp seeds
400ml coconut milk
400 - 500ml vegetable stock
2 tbsp extra virgin cold pressed avocado oil
4 heaped tbsp natural coconut yoghurt
Juice of 1 lime
Salt to taste 


  1. Heat oil in a large saucepan over medium-high heat before adding the onion and garlic. Stir for 3-4 minutes or until onion is cooked through and translucent.
  2. Meanwhile, remove the roots and stalks from the coriander. Wash the leaves and pat dry before roughly chopping. Wash the roots and stalks well to remove any dirt. Finely chop.
  3. Now add the coriander roots and stalks, ginger and lemongrass to the pan. Cook until the stalks become soft before adding the cauliflower and pumpkin.
  4. Toss the veggies and cook for 5 minutes. Add the stock and bring to a boil before reducing the heat to simmer.
  5. Cook for 30 minutes or until the veggies are tender.
  6. Remove from heat and allow to cool slightly.
  7. Pour the soup into a blender or Nutribullet and blend in batches until smooth. Add 3/4 of the chopped coriander leaves and lightly blend again.
  8. Return to a clean saucepan and add the coconut milk, add more stock to achieve the desired consistency, stir through until it’s entirely combined. Season as needed.
  9. Serve with the remaining coriander, a dollop of coconut yoghurt, a tbsp of hemp seeds and a squeeze of lime juice.


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