Gwinganna’s Asian Style Thai Pumpkin Soup
500g pumpkin, chopped
1 medium sweet potato, chopped
1 large onion, diced
2.5 litres vegetable stock (see recipe below)
2 cloves garlic, chopped
1 knob ginger, chopped
sea salt & pepper
1 tbsp curry powder
½ cup (50g) each carrot, zucchini, parsnip & celery, shredded
½ cup (50g) bean sprouts
4 kaffir lime leaves
¼ bunch coriander chopped
1 Sauté pumpkin, sweet potato, onion and garlic with a little vegetable stock.
2 Add spices, rest of stock and simmer for 30-40 minutes.
3 Purée soup in a blender and check seasoning. Add the shredded vegetables just before serving and sprinkle with
To make vegetable stock
Combine trimmings including pumpkin skins, sweetcorn cops, carrots, onions and celery (no leaves, they make the stock bitter) with 3 litres of filtered
water. Add a bayleaf or two, some peppercorns and a pinch of sea salt and boil for about 30 minutes. Strain.
The Carousel thanks Gwinganna Lifestyle Retreat for this recipe