Leftover Pumpkin Thai Soup

Halloween is full of ghosts, witches and zombies, but the scariest part of Halloween in the bone chilling amount of beautiful edible pumpkins we waste every year.

Around 1/2 of everyone in the UK will buy a pumpkin at Halloween.

70% of those pumpkins will go uneaten and make their way into the black bin..

Make the most out of this gorgeous autumnal harvest vegetable and whip up some warming silky Thai Leftover Pumpkin Soup!

I first made this soup recipe in the Alps when I was running a chalet with my now husband (so many good times).

It’s a great way to use up your leftover pumpkin including the slimey innards (minus the seeds, they’re lovely roasted and sprinkled on top) and prevent all of the nutritious food from going uneaten.

So, here’s what you’ll need:

Thai Leftover Pumpkin Soup

Ingredients

  • 1KG of leftover pumpkin – innards and all
  • 1 tin of coconut milk
  • 400ml vegetable stock
  • 4 cloves of garlic
  • 1 whole chilli (deseeded for less spice)
  • 4-5cm of fresh ginger
  • 3 tbsp Rapeseed Oil

Method

  1. Cook the pumpkin in the veg stock until soft.
  2. Blend together the garlic, chilli and ginger with the oil.
  3. Fry the blended mix on a medium heat for a few minuets to release the favours.
  4. Add the pumpkin and the fried chilli mix together and blend until smooth.
  5. Pour in the tin of coconut oil and leave to simmer for 15 minuets or so to thicken up.
  6. Season well and serve with lashings of buttered toast! I like to have mine with a swirl of yoghurt and roasted pumpkin seeds sprinkled on top.

I’d love to hear how you find this recipe! Let me know in the comments below.

Thanks for reading,

Emilie x

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