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YOUR GO-TO GUIDE FOR HEALTH & LIFESTYLE

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Mains

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Mains

Creamy Thai Pumpkin Soup

Creamy Thai Pumpkin Soup

Creamy Thai Pumpkin Soup

SERVES 4

SERVES 4

SERVES 4

15 mins

15 mins

15 mins

Easy

Easy

Easy

/

/

Nothing beats a warm, nourishing bowl of soup in winter. Serve it as a starter or a main with gluten-free bread and a dollop of coconut yoghurt. The creamy texture comes from cashew milk—simply blend cashews with filtered water to create your own nut milk in minutes.

SERVES 4

SERVES 4

SERVES 4

SERVES 4

15 mins

15 mins

15 mins

Easy

Easy

Easy

Ingredients

Ingredients

Ingredients

Ingredients

1 tbsp coconut oil
1/2 cup cashew milk or coconut milk to keep nut free
500 grams sweet potato
500 grams pumpkin
1 leek
1 small onion
1 tbsp turmeric (grated)
1 1/2 tbsp ginger (grated)
2 cups filtered water
1 tsp salt

Method

Method

Method

Over low heat, melt coconut oil and braise onion and leek for 3-5 minutes.
Add chopped pumpkin, kumera and filtered water.
Cover and simmer for 10-15 minutes (or until pumpkin and kumera are tender).
Add grated fresh ginger, turmeric and a pinch of salt and simmer for a further 5-10 minutes.
Transfer pumpkin mixture to the blender and blend until smooth.
Return to heat, adding 1/2 cup cashew milk (or until desired consistency).
Serve with coconut yoghurt, fresh parsley, cracked pepper and a side of gluten free toast.

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Stay up to date with special offers, exclusive recipes and many more health tips.

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Our Story

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© 2024 Healthy Luxe.