Thai Red Curry Pumpkin & Veg Soup

Posted by Riannon Page on

Craving a cozy, comforting meal that's both delicious and nutritious? Our Thai-inspired roasted veggie soup is the perfect blend of flavours and health benefits. Easy to make and bursting with vibrant ingredients, this soup will warm your soul and satisfy your taste buds!

Here’s why we love this recipe:

Roasted goodness: Roasting the pumpkin, carrots, zucchini, and red onion enhances their natural sweetness, adding depth and richness to your soup.

Creamy and comforting: The addition of coconut milk gives the soup a creamy texture, while the red curry paste adds a delightful kick.

Nutrient-packed: Loaded with vitamins and minerals from fresh veggies and the nourishing benefits of bone broth, this soup is a powerhouse of health.

What You'll Need:

  • ½ pumpkin
  • 2 carrots
  • 2 zucchini
  • 1 red onion
  • 3 garlic cloves
  • ½ can of coconut milk
  • ½ cup veggie or bone broth
  • 2 tbsp red curry paste
  • 1 tbsp extra virgin olive oil (EVOO)
  • Salt and pepper to taste
  • Optional: fresh parsley or crispy kale for garnish

How to Prepare:

  1. Start by preheating your oven to 180 degrees.
  2. Cut up all of your veggies, season with salt and pepper & add to the oven until softened - 20-25 minutes.
  3. In a large soup pot on medium heat add 1 Tbsp of EVOO and red curry paste. Once curry paste is fragrant add in your cooked veggies and bone broth. Cook until heated through and then blend all ingredients in either a blender or a stick blender until smooth.
  4. Add in coconut milk once blended (you may want to add in more than half if too spicy) & season with salt and pepper to taste
  5. Serve with fresh parsley on top, or some crispy kale for extra crunch.
  6. Enjoy!

Ready to savor this delicious and hearty soup? Give this recipe a try and bring a taste of Thailand to your kitchen!

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