I have a HUGE announcement to tell you guys this morning, you ready? OK, here it is: I’m in love ❤️❤️❤️
There is no way of denying it, no way of fooling myself, I am head-over-heels, butterflies in my stomach, can-only-think-about-it in love…. with pumpkins
Once upon a time this group of vegetables (I know, I know, they’re technically a fruit but…c’mon!) were just a blip in my radar; something I glanced over whilst grocery shopping and only serisouly thinking about them when I wanted to practice my awesome (read: disastrous) carving talents at Halloween.
To me they were a food item I never felt overly enthused to spend my time on, when sweet potato (or even normal potatoes) could – so I thought – do just as good a job (a serious DUH – *facepalm* – moment if ever there was one!).
But then – oh wow – I adapted this pumpkin pasta sauce from Pinch of Yum and, suddenly, the world of pumpkin cooking was revealed to me in all its glory. How had I not appreciated pumpkins in all their yellow/ orange greatness before? How had they always been a second though, why? why? why?
What is wrong with me (whoa, let’s not open that door, eh?!)
It was nothing short of an Eureka moment!
And in a matter of a few, face-scoffing days I had become pumpkin obsessed. You may remember last week I made pumpkin and ricotta gnocchi? Yup, you guessed it, this was all part of my pumpkin revolution and it doesn’t stop there.
I have already been busy in the kitchen testing pumpkin recipes including a thick and veggie curry sauce made from – surprise, surprise – pumpkins (recipe will be out next week, I promise) but before that I have today’s recipe in the form of pumpkin soup.
And if there is anything better than pumpkin soup then it is pumpkin soup that has been spiked with the flavour-bursting, tastebud tingling awesomeness of Thai red curry paste, and then cooled and swirled with creamy coconut milk. Plus it has a soft sweet undertone from a decent serving of sweet potatoes (cue excessive drooling and hunger pains!).
And Red Thai pumpkin and sweet potato soup has been my world for the past few days. I have been slurping away every lunch time, always considering going back for seconds, and I’m now feeling a little melancholic that the last drop of this soup was served for lunch today (without the option of second helpings)
But then again, this is the simplest recipe and I can certainly make another batch for next week (Thai Pumpkin and sweet potato soup everyday, I say!) and, for now, I will happily take my lunch-time slurping with the Paramedic’s super-healthy, immune-boosting chicken soup (Spoiler alert: this is also delicious and I may have to adapt that one for here too!)
Now this soup occupies that stomach-hugging and soul-pleasing area where comfort and healthy foods combine. It’s a magical realm where you can stuff your face until you feel like a balloon about to burst whilst, at the time time, knowing that you have eaten food that is (more or less) on the good side of healthy.
And with days where my feet don’t touch the ground I need a quick and nutritious go-to lunchtime meal that takes zero effort or thought. Because there are days I have so little time that I will often skip the lunchtime meal altogether – usually regretted around 4pm when my insides fill like a hunger-pained vacuum.
And a quick, no thought, zero effort lunch time meal only gets better when it’s a) comforting and filling and b) healthy. It’s like winning the lunchtime jackpot – twice!
(Pssst! Greasy fast food and damp, soggy food court food can just go away… right away, like, now!)
And this recipe hits the lunchtime spot EACH and EVERY time. Spend a bit of time one day and you’ll have enough soup for the rest of the week (depending on how hungry you are and, of course, if you have seconds or not).
Oh, and if you want to make your own Thai red curry paste, but feel a little overwhelmed about it all, please check out my quick and easy Thai curry paste recipe and all your worries will disappear.
So go grab your stockpot and throw together this soup, you won’t be disappointed.
Thai Pumpkin and Sweet Potato Soup
Prep Time: 20 mins || Cook Time: 35 mins || Makes: About 2 Litres
- 800g pumpkin/ butternut squash
- 750 g sweet potato
- 1 large onion, coarsely chopping
- 2 tbsp red Thai curry paste
- 500ml chicken stock
- 800m coconut milk
- lug of olive oil
- Salt and pepper to taste
- In a large stockpot, fry the onions with a little olive oil over medium heat until they are soft and translucent – about 5 minutes. Add the red Thai curry paste and cook for a further minute or until fragrant .
- Add 1/2 cup of the coconut mil and stir until combined with the curry paste.
- Add the pumpkin and sweet potato and stir until covered in the spice paste mixture. Add the remaining coconut milk and chicken stock and bring to the boil. Lower to a gentle simmer and cook for 15 to 20 minutes or until the sweet potato is cooked.
- Allow to cool.
- In batches, blend the soup until smooth in you food processor. Can be stored in the fridge for up to 10 days or frozen indefinitely.