Thai Pumpkin Soup

This one is a keeper. Delicious spices and herbs making a subtle, but flavoursome soup. Great dairy-free option.

I like to keep it nice and simple with recipes. There’s nothing worse than scrolling through a hundred pages to search for the promised recipe. Therefore, let’s get into it.


  • 3 cups pumpkin (cubed roughly)

  • 1 medium brown onion

  • 2 small carrots

  • 1 medium celery stalk (chopped roughly)

  • 2 cloves garlic

  • 1/2 tsp cumin

  • 1/2 tsp cinnamon

  • 1/4 tsp ground coriander

  • 1/4 tsp paprika

  • 1/2 tablespoon Red Curry Paste

  • 1/2 vegetable stock cube

  • 1/4 cup raw cashews (soaked before hand in water)

  • 2.5 cups water

  • 1/4 cup chopped coriander

  • 2 tablespoons olive oil


Moderately heat a medium-sized saucepan and add the olive oil. Roughly chop the the onion and sauté with garlic and all spices until lightly brown. Add approx. 1/2 cup of the water and the Red Curry Paste, 1/2 of stock cube and stir.  When it starts to lightly boil add the pumpkin.  After about 5 minutes, add the rest of the vegetables, water and cashews and leave the soup to simmer.  As the vegetables start to look soft turn it off and let it sit.  I used a BarMix (stick blender) but you could pour mixture into a blender or food processor and mix the ingredients until it gets a smooth consistency.

Serve with a pinch of salt and pepper (to taste) and top with chopped coriander.

Enjoy! X

Claudia Cramer