Thai Pumpkin Soup with Hemp Seed Oil

AuthoraushempCategoryDifficultyBeginner

A delicious recipe for a Thai pumpkin soup from Hemp Farm’s Ambassador Michelle Yandle. A perfect warming soup for those cold winter nights, a delicious supper with hot fresh bread and a drizzle of hemp seed oil, yum!

1

Heat oven to 200° C. Mix coconut oil and curry in a large bowl. Add pumpkin and onions and toss to coat. Spread vegetables onto a roasting pan. Bake for 25 minutes, until vegetables are golden brown, stirring occasionally.

Next add the roasted vegetables, ginger, broth, hemp seeds/flakes, chili flakes (if using) and coconut milk in a large saucepan over medium-high heat. Bring mixture to a boil. Reduce heat to low and cook for 10 minutes.

Spoon the vegetable soup mixture into a food processor, or blender. Cover and blend until smooth (alternatively you can use a stick blender to puree) Pour mixture into bowls. Season to taste. Garnish with coriander and a drizzle of hemp protein oil.

Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins

Use the check boxes below and mark the ingredients of as you go

 2 tbsp Coconut oil, melted
 2 tsp Curry powder
 1 Butternut pumpkin, peeled seeded and cut into small pieces
 1 Large red onion cut into eights
 1 tbsp Fresh grated ginger
 3 cups Vegetable or chicken broth
 1 Can coconut milk
 ¼ cup Hemp hearts
 1 tsp Chilli flakes
To garnish
 3 tbsp Fresh chopped coriander leaves
 Hemp oil

Hemp Product Links

Hemp Hearts

Kiwi hemp seed oil

 

Ingredients

 2 tbsp Coconut oil, melted
 2 tsp Curry powder
 1 Butternut pumpkin, peeled seeded and cut into small pieces
 1 Large red onion cut into eights
 1 tbsp Fresh grated ginger
 3 cups Vegetable or chicken broth
 1 Can coconut milk
 ¼ cup Hemp hearts
 1 tsp Chilli flakes
To garnish
 3 tbsp Fresh chopped coriander leaves
 Hemp oil

Directions

1

Heat oven to 200° C. Mix coconut oil and curry in a large bowl. Add pumpkin and onions and toss to coat. Spread vegetables onto a roasting pan. Bake for 25 minutes, until vegetables are golden brown, stirring occasionally.

Next add the roasted vegetables, ginger, broth, hemp seeds/flakes, chili flakes (if using) and coconut milk in a large saucepan over medium-high heat. Bring mixture to a boil. Reduce heat to low and cook for 10 minutes.

Spoon the vegetable soup mixture into a food processor, or blender. Cover and blend until smooth (alternatively you can use a stick blender to puree) Pour mixture into bowls. Season to taste. Garnish with coriander and a drizzle of hemp protein oil.

Thai Pumpkin Soup with Hemp Seed Oil

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