Thai Pumpkin and Capsicum Soup
I won’t start this post gushing about my love for soup season again. You all know how I feel about it.
This is one of those hearty, soul-warming soups that is basic but by adding a new herb and some coconut cream it is transformed into a brand new experience.
And it doubles as a great pasta sauce for a second dinner option or for fussy kids who need to have hidden veggies.
This recipe is easy to double in quantity and pop in the freezer for quick a lunch or dinner. Just freeze individual portions on sandwich bags and lay them flat for a nice organized freezer (OCD much?) and super quick defrost.
Enjoy!
Jen xx
Thai Pumpkin and Capsicum Soup
One big family sized pot
Paleo, GF, DF, vegan option, RSF
Prep time + tidy up: 30 mins
Cook time: 20 mins
Ingredients:
1 butternut pumpkin, cut into large chunks
1 red capsicum, sliced into large pieces
1 onion, diced
1 tbsp crushed ginger
1 stalk of lemongrass, cut into 3 pieces OR 2 drops food-grade lemongrass essential oil - I get my oils here.
1.5L stock – whichever you prefer. You can also just use water. We love Meadow and Marrow if I don’t have homemade on hand.
400ml coconut cream
salt and pepper to season
Method:
Preheat the oven to 160 degrees.
Add a splash of oil to a large roasting pan and place the pumpkin and capsicum. Add another splash of oil on top and a sprinkle of salt. Mix well and place in the oven to roast until brown.
Place a large soup pot on a medium heat and fry the onions for a couple of minutes until translucent.
Add the ginger and heat until fragrant then add the stock and lemongrass stalk and simmer for approx. 20 mins to develop the flavour. If you are using lemongrass essential oil, you will add it at the end.
Once you are happy with the flavour of the stock, remove the lemongrass stalks and add the pumpkin and capsicum to the pot and simmer for a few minutes.
Remove from heat and add the coconut cream. You can add less or more depending on the consistency you want from the soup.
Using a stick blender, blend the soup until smooth. Add the lemongrass essential oil - one drop at a time at this point - if using it.
Taste and check for seasoning. Serve with some warm gluten free bread, heaps of butter and a big dollop of sour cream or coconut cream. I also like to fry some kale and add it to the top for a burst of colour.
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