Thai Sweet Potato and Pumpkin Soup

Thai Sweet Potato and Pumpkin Soup 

Talk about a winter staple in the Made In Hemp office. As soon as the first pumpkins hit the local farmers market (or in my case the local honesty box down the road) - there is a batch (or two) cooking on my stove. And by storing it in these glass jars - I can freeze it in individual portions - for the perfect grab and go lunch throughout winter!

Loaded with garlic and ginger to help keep that immune system strong and a hint of chilli if you are brave, to really help clear those sinuses out!

Not to mention all the iron, zinc and magnesium you find in those hemp seeds - that you will so perfectly sprinkle on top.

As for coriander - you can take it or leave it -  it is probably the one thing we can't agree amongst the Made In Hemp team. There currently is a 50/50 split between hate or love

With the addition of the Thai red curry paste and coconut milk to this classic pumpkin soup - I also use it as a base for other Thai curries throughout the season and add a heap of fresh vegetables, a few more spices and serve over rice.

 

Ingredients

1 onion peeled and cut into small pieces

3 cm piece peeled ginger and cut into small pieces

2 cloves garlic quartered

1 red chilli optional

1 tbsp peanut/ rice bran oil

2tbsp of red curry paste

500 g pumpkin peeled and roughly cubed

2 carrots peeled and chopped

1 medium sized sweet potato peeled and chopped

3 cups vegetable stock

2 tbsp fish sauce (omit if vegan)

Salt and pepper to taste

Optional: coriander leaves for decoration

Optional: 1 can coconut milk

Optional (but highly recommended): hulled hemp seeds or our hemp seed dukkha

 

Method

Add the oil to a large soup pot over low heat.

Place onion, garlic, ginger, chilli, and red curry paste into the pot and sauté for about 3 minutes or until onion has softened and spices are aromatic.

Add pumpkin, sweet potato, carrot, stock and fish sauce.

Simmer for around 30 minutes or until vegetables have softened.

Taste and add salt and pepper if needed.

Puree the soup and stir in the coconut milk – if using

Continue to simmer on the stove until it reaches your desired thickness

Pour into bowls and add coriander leaves (if using) and sprinkle with hemp seed dukkha or our hulled hemp seeds!