The cooler weather starts to set in and it’s like an innate human response to want pumpkin soup. I swear, it gets to a certain degrees and your brain starts firing signals saying “get pumpkin soup into your belly.” The creamy, savoury yet somewhat sweet and delicious soup is a serious Autumn/Winter staple. Lucky for me I have pumpkins growing like weeds, oh yeah that’s a thing.
I’m not complaining. No sir. Pumpkin you grow away, I’ve got plenty in mind for you. More soup, pie, oats, slice. I’m excited can you tell? Also, if you’ve ever grown something yourself you would understand the sense of achievement that comes with it. It’s like, you’ve planted the seed and loved and nurtured this little baby pumpkin. Fed them, given them water, cleaned their nappies – okay maybe that didn’t happen – but you get the gist. They’re your babies, and then you get to turn them into delicious, nourishing and beautiful recipes. With all that being said, I can’t take credit for the growing up process I have my awesome mum to thank for doing it all. I’m more of an adopting parent that wanted to skip the toilet training and sleepless nights to get straight into the good stuff, playing cars and watching play school. Is this weird? I don’t know, I feel like I’m in too deep to stop now. Moving forward. This thai pumpkin soup is, like my mum, awesome. I wanted to steer away from the classic roast pumpkin soup and give you something a little different. It packs a serious punch, courtesy of the curry paste, it’s exotic and full of flavour.
Yes, it is possible to have a creamy soup without the addition of cream that most pumpkin soup recipes call for, go figure. The addition of coconut milk adds to the Thai style, while giving the soup a creamy texture and adds to a subtle sweetness. Flavour and texture aside, coconut milk has an array of health benefits. It’s super rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. It is high in fat, which don’t get me wrong, is great for you, but if you’re watching your calories opt for a lite version, it’s much lower in calories and you don’t have to sacrifice flavour! The star of the show it’s obviously pumpkin, so let’s delve into a little bit about what’s so great about pumpkin. Well, pumpkin is a great source of carotenoid antioxidants that are anti-inflammatory, keep cancer cells at bay and help to support a healthy immune system. Uhhh cold weather and a vegetable that helps keep your immune system healthy… match made in heaven? I think yes. So whatever your reasoning, you’ve got weeds of pumpkin growing, you want to be prepped and ready to fight the flu season OR you just want a soup with a twist, give this recipe a go!