Thai infused Pumpkin Soup, with toasted Ume Bushi Pumpkin Seeds


Time for a warm-cozy-fall-comfort soup. Here my version of a Pumpkin Soup. Infused with lemongrass, ginger, garlic and Thai Red Curry Paste. If you don’t like spicyness, just add fewer of this paste. 

The Roasted Ume Bushi Pumpkin Seeds are a great sweet and salty snack. Make lots of it and store in a nice jar. Kids will love it.




Thai infused Pumpkin Soup, with toasted pumpkin seeds
Serves 4
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1 yellow or red onion, roughly chopped
  2. 3 garlic cloves, minced, or very finely chopped
  3. 1 inch fresh ginger, finely chopped
  4. 1 lemongrass stalk, very finely chopped
  5. 1 tbs thai red curry paste
  6. 4 - 5 cups of a mix of butternut, pumpkin and carrots, roughly chopped
  7. vegetable broth or a veggie stock cube
  8. 1 can of coconut milk (creamy version)
  9. some lime juice
  10. salt
  11. freshly chopped cilantro
For the roasted pumpkin seeds
  1. ume bushi plum vinegar
  2. maple syrup
  1. Heat a pot on your stove, add coconut oil, and sauté onions until softened, about 6 min. Add garlic, ginger, lemon grass and stir for 1 minute. Add red curry paste, sauté for another minute.
  2. Add all pumpkin cubes, butternut and carrot, stir for 1 or 2 minutes.
  3. Add veggie broth until all veggies are covered. Simmer for about 15-20 minutes until all veggies are soft.
  4. Add coconut cream, I usually add the creamy part first and if soup needs more liquid I continue to add some of the coconut liquid. (you can keep the coconut liquid for your smoothies! )
  5. Use an immersion blender to blend the soup while it stays in the pot. Or transfer the soup into your blender and blend until smooth, then pour it back into the pot.
  6. Taste your soup, add some lime juice for acidity, add salt if you need more saltiness. If it's too spicy, add some sugar. If not spicy enough add some cayenne.
  7. Pour soup into your bowls, and sprinkle with some roasted pumpkin seeds and freshly chopped cilantro.
How to make the roasted pumpkin seeds
  1. Throw 1 cup of raw pumpkin seeds into a frying pan, no extra oil needed). Roast slow on low to medium heat. Once the seeds start to pop, sprinkle about 1 tbs of ume bushi plum vinegar and 2 teaspoons of maple syrup onto the seeds, shake or stir for an extra minute. They should by shiny and sticky ...and very tasty! This is also a great snack.
Yvette’s Healthy Kitchen


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