Spicy Pumpkin Soup

Spicy Pumpkin Soup

With Halloween looming, I have been working up a few recipes to use up my now vast supply of fabulous pumpkin.

Pumpkin is a tasty veg that can be used in many ways from sweet deserts, to smoothies and in soups. Today, I am sharing with you my favourite recipe for a spicy pumpkin soup plus four ways to use this soup as a base to make other great meals.

From a nutrition perspective, pumpkin is a powerhouse of goodness for your health:

  • it contain Beta-carotene, a powerful cancer fighter and immune booster
  • it is rich in B-vitamins, which are good for your mood and for blood sugar control, plus
  • it is low in sugar and high in fibre.

Spicy Pumpkin Soup

Ingredients

Serves: 2

  • 1/2 Tablespoon red curry paste
  • 500g pumpkin, peeled and chopped
  • 2 cups chicken or vegetable stock
  • 3/4 cup organic coconut milk
  • 1/2 large red chilli, seeded and finely chopped

Method

  1. Place a large saucepan over medium heat. Add the curry paste and cook for 1 minute.
  2. Add the pumpkin, stock and chilli, cover and cook for 10 minutes or until the pumpkin is tender.
  3. Using a stick blender, blend until smooth.
  4. Add the coconut milk and heat until warmed through to your liking.

Time Saver Tips

This recipe can be doubled  if needed. It freezes well, just reheat gently.

If you have an excess supply of pumpkin, peel and chop your pumpkin and freeze until needed.

Variations:

+ chicken – add two sliced chicken breast fillets to the soup when adding the coconut milk and simmer for 5 minutes until the chicken is tender and cooked through.

+ noodles and veggies – turn it into a laksa style soup by adding rice noodles, sliced mushrooms, snow peas / bean, baby broccoli florets, baby corn. Just cook your rice noodles as per the packet instructions, then add to the soup when adding the coconut milk with your veggies of choice. Cook gently until your vegetables are just cooked through.

+ prawns and herbs – add cooked and peeled king prawns with some shredded fresh mint and coriander leaves for a burst of flavour.

+ tofu – add 300g cubed silken tofu to the soup when adding the coconut milk. Heat gently so as not to break up the tofu too much. Top with some shredded green onions / chives cut finely.

Need some more recipe inspiration? My new ebook, Breakfast, contains 20 nutrition breakfast recipes plus time saver tip and a shopping list.  All 20 recipes are gluten-free and dairy-free.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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