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Monday, November 3, 2014

Yummy Mummy Monday: Spicy Thai Pumpkin Soup

Before the pumpkins go into hiding for Christmas, I had to share this amazing recipe. One of my girlfriends and I were looking for some yummy Fall recipes to try together and she came across this one from Food Babe. I'll admit I would have probably never had the guts to try it if she hadn't suggested it, but I'm so glad she did! I ended up being the supervisor and taste tester since Ari was sick and wanted lots of cuddles the day we got together to make a batch, but my friend did not disappoint! She made up a huge pot and we got to take some home for Will to try. This soup is both incredibly flavourful and filling. If you've been looking for something different to try, this soup should definitely make the cut. (Major bonus: it's a healthy & easy soup- did you pumpkin is considered a super food???)



Yummy Mummy Recipe: Spicy Thai Pumpkin Soup
We used the Food Babe recipe as a guide and made a few tweaks of our own.
See below for our version or click here for the original.

Ingredients:
2 tsp coconut oil
1 onion, diced
4 garlic cloves, minced
2 cups pumpkin, peeled & diced or 1 can of pure pumpkin puree (make sure you buy the kind that's not seasoned to use as a pie filling!)
4 cups vegetable broth
3 cups coconut milk
1 bay leaf
1/2 tsp dried thyme
2 tbsp red curry paste (less or more depending how spicy you like it!)
1/2 tsp ground nutmeg
salt & pepper to taste
For garnish:
4 tbsp pumpkin seeds
4 tbsp fresh cilantro, chopped

Directions:
1. In a large pot, heat coconut oil over medium heat. Add the onions, garlic, and pumpkin. Cook for 5 minutes.
2. Add the vegetable broth, coconut milk, bay leaf, thyme, and curry paste and cook for 15- 20 minutes.
3. Remove from heat and scoop out the bay leaf. Puree soup in a blender or using an immersion blender (you can skip this step if you used the pumpkin puree).
4. Return to heat and add the nutmeg and salt & pepper.
5. In a pan, heat some more coconut oil and roast the pumpkin seeds until golden brown.
6. Serve soup topped with roasted pumpkin seeds & cilantro

We wanted our little ones to be able to enjoy this soup, so added extra broth and coconut milk than the original recipe called for. With or without the extra hot kick, this soup will leave you feeling content & full. <3

Thanks to my lovely friend Marian for the fun play/ make soup date! (And for letting us take some home with us!)


What recipes have you tried to shake things up and been happy with??? 

November posts sponsored by Cutie Pie Boutique