seasonal

Pumpkin and soup. 

Is there any combo that screams Fall louder than that?

Last week, I chatted about being aware of how much pumpkin you are actually eating in your beloved seasonal foods.

This week’s soup is my most pumpkin-rich recipe and you can rest assured you will receive a legit serving of pumpkin.

However, all this time you could be thinking, but Jessica I don’t even like pumpkin. I am more in love with the idea of pumpkin.

I like to think that the recipes I have shared so far have really been a platform to hide the pumpkin taste and let its sweetness shine in amongst other beautiful flavours. And even though this soup is brimming with pumpkin, it’s no different. The Thai flavours of coconut and curry give this dish an exciting twist and the carrot and sweet potato soften the squash-y taste of pumpkin.

If you are someone who doesn’t like pumpkin, try out this recipe and leave a comment below with your thoughts on the taste. 

In fact, I suggest you stay open and curious to all vegetables, even the ones you feel you don’t like. A new recipe could be the gateway to opening up your palate.

This comes to you lovingly from a former picky eater.

Thai Pumpkin Soup
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 1 onion, medium chopped
  2. 1 large sweet potato, medium chopped
  3. 5 carrots, medium chopped
  4. avocado oil
  5. Himalayan salt
  6. ground pepper
  7. 2 green apples, medium chopped
  8. 2-3 garlic cloves, skins on
  9. 1 can pumpkin puree (not pumpkin pie filling)
  10. 1 can full-fat coconut milk
  11. 2-3 cups vegetable broth (depending on how thick you like your soup)
  12. 3 inches fresh ginger root, peeled
  13. 1 tsp curry powder
  14. 1/2 tsp Himalayan salt
  15. 1/4 tsp ground pepper
  16. 1 tbsp lime juice
  17. Optional: coconut flakes, raw pumpkin seeds
Instructions
  1. Preheat oven to 350F
  2. Place the onions, sweet potato, garlic and carrots on a parchment lined sheet pan
  3. Drizzle avocado oil over the vegetables and massage to lightly coat
  4. Sprinkle some salt and pepper over the vegetables
  5. Bake for 1 hour, stirring every 20 minutes
  6. Add the apples for the last 20 minutes
  7. Once the vegetables are done, puree the roasted garlic, ginger, salt and broth
  8. Pour this into a soup pot
  9. Add the coconut milk, pumpkin, curry powder, pepper and lime juice to the soup pot
  10. Stir well and simmer for 20-30 minutes
  11. Add the remaining roasted vegetables to the soup pot
  12. Use an immersion blender to puree until smooth and creamy
  13. Optional: top with coconut flakes and raw pumpkin seeds
Notes
  1. FYI: medium chopped refers to somewhere in the middle of finely diced and roughly chopped
  2. Remember to choose organic apples!
Jessica Stopard http://jessicastopard.com/