This Thai Pumpkin Soup brings together fresh organic produce and rich, nourishing bone
broth for a deeply comforting meal filled with wholesome ingredients and bold, warming flavour.
Designed to soothe and satisfy, it’s winter comfort in every spoonful
Serves: 4 | Time: 15 minutes | Cook Time: 40 minutes
Ingredients:
- 600–800g pumpkin (butternut or Kent), peeled and cubed
- 2 tbsp sesame oil (product)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1–2 tbsp red curry paste (adjust to taste) (product)
- 400ml coconut milk (product)
- 1 L vegetable stock (product)
- 1–2 tbsp fish sauce (to taste)
- 250 grams firm tofu, pressed and cubed
- To garnish: fried shallots, red chilli, thai basil, crispy baguette
Method:
Heat half of the oil in a pan over medium-high heat.
Fry tofu until golden and crispy on all sides (about 8–10 minutes).
Heat the second half of the oil in a large pot over medium heat. Add the onions and cubed pumpkin.
Sauté until soft (3–4 minutes). Add garlic and 1 tsp salt and curry paste; cook until fragrant (1–2 minutes).
Add the stock and cook for 15-20 minutes or until the pumpkin crumbles.
Add the coconut milk and blend soup until smooth (use a stick blender or countertop blender).
Stir in fish sauce, seasoning to taste
Ladle soup into bowls. Top with crispy tofu and garnish with Thai basil, crispy shallots.
Serve with fresh baguette.
@cecilevadas 
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