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!
“Vegetable soups are delicious this time of year but just don’t seem to keep me going for very long. By adding hemp protein and hemp oil to this Thai Pumpkin Soup, I get the added benefits of good fats and proteins to keep me fuller for longer.” Michelle Yandle
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 seeds (or hemp flakes)
1 tsp chilli flakes
3 Tbsp fresh chopped coriander leaves
Hemp protein oil
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.