Thai Pumpkin & Peanut Soup
6 June, 2015
By Nicole Frain
Winter is here and this delicious soup warms you from the inside out.
Pumpkin is a delicious low GI filling carbohydrate that is packed with goodness. It pairs perfectly with this Thai peanut ‘satay’ flavour.
Pumpkin is known to help boost vision with high levels of your daily vitamin A, proven to help reduce the speed to retinal function decline. Pumpkin oils contain phyroestrogens which can help prevent hypertension and lower blood pressure. Pumpkin can also help you sleep better with a high dose of typtophan.
This is the perfect 'feel-good-food' dinner to help you fall into a cozy winter sleep by the fire, ahhhh.
Low GI | Vegan | Dairy, Gluten & Refined Sugar Free
Makes: 4 serves
Level of Difficulty: medium
Time Taken: 10 minutes prep, 40 minutes cooking
• 1 tbs coconut oil, melted
• 400ml coconut milk
• 1/2 C clean water
• 1 tsp dried coriander
• 1 tsp onion salt
• 1 tsp thai red curry paste
• 1 onion diced
• 700g pumpkin diced*
• 1 tbs minced garlic
• 1 tsp minced ginger
• 1 tsp cinnamon
• 7 cherry tomatoes chopped
• 1 red capsicum chopped
• 170g natural peanut butter
• Pinch of pink salt
• Top with sliced chili, peanuts, cashews or sesame, and fresh corriander
What to do:
1. Sauté garlic onion and ginger until the onion is soft
2. Add spices and capsicum and cook until fragrant
3. Add the coconut milk and bring to a simmer. Add everything else except the peanut butter and cover for 35 minutes or until pumpkin is cooked through. Add your peanut butter and cook for another 10 minutes.
4. Use a hand blender to blend to a smooth soup.
*can use sweet potato instead of pumpkin