Thai Pumpkin Soup (SRC)

October 26, 2014 at 10:00 pm 13 comments

It’s no secret that I have a devotion to all things pumpkin and winter squash. My posts for Kabocha Squash Lovin‘, Butternut and Apple Crumble and Sausage Pumpkin Pizza are just scratching the surface of my affinity….while you’re at it, just add sweet potato to the list…I am shocked I’m not bright orange by now!

thai pumpkin soup2

I’ve been craving (and making) all kinds of soup this Fall…I seriously need to start taking some photos and sharing some of these one-pot creations. I thought I’d kick off my Fall soup repertoire with this Thai Pumpkin Soup that I lightly adapted from Lynsey Lou’s beautiful blog! I was assigned Lynsey’s blog for this month’s Secret Recipe Club and I had a crazy-fun yet difficult time deciding what to make. Her Toasted Coconut Cake with Walnuts and Cranberries made me want to lick my computer screen, and I loved the flavor combination in her Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa. Hmmm…besides pumpkin, apparently the nut and cranberry combo is also on the brain?!

I made a few minimal changes to Lynsey’s recipe based on what I had on hand — I substituted leek for the onion and included two extra carrots (woohoo for a small veggie boost). I used coconut oil in lieu of olive oil and sprinkled a bit of black lava salt on top for a Halloween-ish look. The cilantro garnish is completely optional, it’s more for the contrast of colors🙂 I did add in the coconut milk from a can, but for photo purposes, I left those out…the soup was thick and the lite coconut milk I had looked watery and funky but it tasted delish! This soup was SO tasty – hot or cold! I even ate it chilled one day for lunch sprinkled with roasted spicy pepitas. When Lynsey mentioned this was a “must-make this Fall”, she was absolutely correct!
thai pumpkin soup1

Thai Pumpkin Soup (lightly adapted from Lynsey Lou’s recipe)
Gluten-free, Grain-free, Vegan, Dairy-free, Vegetarian, Soy-free, Nut-free

Ingredients

2 Celery stalks, chopped
1-3 Carrots, sliced
1 Onion or 1 leek, roughly chopped
3 Tbsp olive oil or coconut oil
1 1/2 Pounds fresh pumpkin, skin removed and cubed (about 6 cups…I had about 7 cups total)
2 Tbsp Thai red curry paste
1 Tbsp ground curry
1/2 Tsp Garam Masala
1/2-1 Tsp ground cayenne pepper (optional)
2 Tbsp fresh ginger, minced
1 Liter (about 4 1/4 cups) vegetable stock (or chicken stock if you prefer, but this isn’t vegetarian)
Cream or coconut cream, optional
Black lava salt (or other salt to taste)
a few cilantro leaves for garnish, optional

Directions

1. In a large stock pot, heat oil over medium heat. Add celery, onion/leek, and carrot and let sit for 7 mintues, or until just starting to get soft, stir as needed.

2. Stir in curry paste, ground curry, garam masala, and cayenne making a paste and cook for 1 minute. Then add cubed pumpkin and fresh ginger. Cover vegetables with stock and allow to simmer for about 45 minutes or until soft.

3. Process with a food processor or an immersion blender, being very careful not to burn yourself. This process may also be done using a regular blender, but be very careful and do small batches.

4. Season with salt and pepper to taste. Drizzle cream or coconut cream on top if using, garnish with salt and cilantro (optional) and serve immediately. Enjoy🙂

thai pumpkin soup
For other recipes in this month’s reveal, please click the link below!

Entry filed under: Gluten Free, Lunch, Main Dish, Refined Sugar Free, Soups and Salads, Vegan, Vegetarian. Tags: , , , , , , , , , .

Spooky No-Bake Chocolate Oatmeal Cookies (SRC) Cranberry Cha-Cha-Chia Muffins (grain-free)

13 Comments Add your own

  • 1. sallybr  |  October 27, 2014 at 8:23 am

    I love Thai food, and I think this recipe takes pumpkin soup into a whole higher level!

    great looking bowl of soup, perfect for the Fall!

    Reply
  • 2. Rebekah @ Making Miracles  |  October 27, 2014 at 8:46 am

    What a delicious fall recipe – this looks amazing! Love the vibrant colors.🙂

    Reply
  • 3. shockinglydelicious  |  October 27, 2014 at 9:49 am

    I once turned my toddler a bit orange by giving her too much pureed carrots and sweet potatoes! It can happen!

    Reply
  • 4. hapatite  |  October 27, 2014 at 10:55 am

    This sounds great! I love pumpkin AND curry.

    Reply
  • 5. Jess @ Flying on Jess Fuel  |  October 27, 2014 at 11:23 am

    Oh wow, I LOVE the flavors in this! I make a pumpkin or butternut soup every year… might have to try this one this year!!

    Reply
  • 6. Lynsey @ Lynsey Lou's  |  October 27, 2014 at 2:59 pm

    I’m so glad you enjoyed this soup, it’s one of our favorites during the fall. Your pictures are beautiful! Thanks so much for the kind words, you are so sweet!

    Happy reveal day!

    Reply
  • 7. Wendy, A Day in the Life on the Farm  |  October 27, 2014 at 6:05 pm

    Sounds absolutely delicious.

    Reply
  • 8. lk529  |  October 27, 2014 at 7:51 pm

    The orange color of your soup is beautiful! What a great twist on the pumpkin craze.

    Reply
  • 9. Karen @ Karen's Kitchen Stories  |  October 27, 2014 at 10:15 pm

    You do need to start photographing your soups. I’d love to see them!! Very nice.

    Reply
  • 10. turnips 2 tangerines  |  October 28, 2014 at 12:23 pm

    Yum! Looks wonderful~ great src pick~Lynn

    Reply
  • 11. Dana  |  October 28, 2014 at 5:04 pm

    Oooh I want to try making this! I love pumpkin and I love spice. A fantastic combo of flavors.

    Reply
  • 12. Melissa  |  October 28, 2014 at 5:06 pm

    I’ve never had a pumpkin soup made with real pumpkin. I bet it is divine! This would be the perfect dinner for halloween night. Great pick this month🙂

    Reply
  • 13. A Kitchen Hoor  |  October 28, 2014 at 6:24 pm

    This pumpkin soups sounds so scrumptious. I bet it was deliciously filling. With a gouda panini? I bet it would be a perfect meal with a sammy.

    Reply

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