Thai Style Roast Pumpkin Soup

With Vegetable Broth

We're all about making our foods work for our bodies, and believe that the best meals are a combination of deliciousness and benefits. This Thai Style Roast Pumpkin soup combines rich and bright flavours together with beautifying benefits, which is always a winning combo in our books

Pumpkins are a great food for beauty. Their rich orange colour is due to the pigment beta-carotene, which is an antioxidant and precursor to Vitamin A.  Vitamin A and skin go way back, as it helps to regulate cell turnover. It supports healing, reduces congestion and helps to protect the skin from oxidative damage. 

We've also included a serve of our Vegetable Broth Garden Veggie which provides a dose of Zinc which contributes to maintaining skin structure, support wound healing, and support healthy hair & nails.


1 whole kent pumpkin, chopped into chunks

1 red onion, cut into wedges (approx eights)

4 cloves garlic

2 tbsp store bought vegan curry paste*

1 bunch of coriander, stalks finely sliced, leaves set aside

1 thumb size piece of ginger

1 can coconut milk

1 1/2 cups boiling water

1 kaffir lime leaf

Juice of 1 lime


* Preservative free vegan curry paste can be found at asian supermarkets and health food stores.



The Wholefood Pantry Coconut Oil

1 tbsp Vegetable Broth Garden Veggie

Pinch of The Wholefood Pantry Pink Himalayan Crystal Salt

1. Preheat oven to 200ºC, layout pumpkin, onion and garlic on a baking tray.

2. Drizzle with 1 tbsp melted coconut oil, season with a pinch of salt and bake for 20 minutes until roasted and caramelised.

3. In a large pot, fry ginger, coriander stalks and curry paste with 1 tbsp coconut oil.

4. Add roast vegetables, vegetable broth, kaffir lime, lime juice, water and 1/2 coconut milk and simmer for 10 minutes. 

5. Use a bar mix or blender to blend the mixture until smooth. Then season to taste.

6. Mix ripple through the remaining coconut milk and garnish with coriander leaves.


Makes 4-6 bowls.


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