Thai Red Curry Sweet Potato + Pumpkin Soup

When you need warming up from the inside this Thai Red Curry Sweet Potato + Pumpkin Soup has you covered!

After a visit to the markets on the weekend and experiencing all the goodness of the winter produce that is on offer I felt the need to make something that is not only good for you but good for the soul too! In saying that, after licking the spoon when dishing myself up some of this for lunch from the fridge it actually tastes really good cold – could be on my list of things to make in summer as well…

Roasting up the vegetables first gives an extra sweetness to the pumpkin and sweet potato. This is not a necessary step and if you are a little stretched for time popping the pumpkin and sweet potato into a saucepan and boiling them up will work just as nicely. Little tip here though, if you are using a powdered stock reserve the water from the pan and use this to make up your stock. My favourite powdered stock is San Elk, you can get this from most health food stores.

Using the red Thai curry paste along with the ginger, helps stimulate the digestion and our metabolism, both of which can be a little sluggish during the cooler months. The deep golden colour in itself made me think of the sun. Perhaps as you are slurping the yumminess off your spoon, imagine glow and warmth of the sun radiating from your inside out, adding a little mindfullness and self-love to your eating experience.

No Thai dish would be complete without a little coriander. I know this is either going to have people salivating or running for the hills at the thought of eating coriander. If you are the latter no need to worry, you can swap the coriander for parsley or basil. If you are like me and LOVE coriander, this was so good I had to stop myself eating spoonfuls of it before I had the chance to take the photos!

This Red Curry Thai Sweet Potato and Pumpkin Soup will certainly have you warming up from the inside. Tag me on Instagram or Facebook when you make this, I love to see your creations!

What Do I Need?
  • 300g of Sweet Potato, roughly chopped
  • 300g of Pumpkin, roughly chopped
  • 1 tablespoon of Red Thai Curry Paste
  • 3cm knob of Ginger, finely grated
  • 750ml – 1 litre of Vegetable Stock
  • 200ml of Coconut Milk
  • Olive Oil
  • 2 teaspoons of Sesame Oil

Coriander Pesto

  • 1 bunch of Fresh Coriander, leaves picked, washed, dried
  • 45g of Roasted Cashews – I tossed mine in a fry pan but you can put these in the oven on a separate tray when roasting your vegetables, they take about 10-15mins
  • 1/4 cup of Olive Oil
  • 60ml of Coconut Milk
  • Juice of 1/2 a Lime

 

Let’s Do This!

1. Preheat the oven to 220c.

2. Place the sweet potato and pumpkin in a roasting pan and drizzle with olive oil and season with salt and pepper, toss around to coat. Place in oven and roast for 40-50minutes until the vegetables are soft and slightly caramalised.

3. Whilst the vegetables are cooking you can make the pesto. Simply put all the ingredients into a food processor or blender and blitz until combined but still a little texture remains.

4. When the vegetables have cooked, heat sesame oil in a large saucepan over medium heat.

5. Add the curry paste and ginger to the oil and stir for 1 minute to release aroma and flavours.

6. Add in the vegetables and 750ml of the stock. Bring to the boil and simmer for 10 minutes. Stir occasionally to scrape any curry paste that may have been stuck on the bottom of the pan.

7. Remove from heat and either place in a blender/food processor (in batches if needed) or blitz with a stick mixer until smooth.

8. Return to saucepan, add in the coconut milk and slowing reheat.

9. Serve with a generous serving of coriander pesto – ENJOY!

 

This serves 4 people (2 ladles each) and can be frozen. 

Depending on choice of red Thai curry paste this recipe is gluten and dairy free and suitable for vegans.

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