At this time of year, I’m such a big lover of soup for lunch and always make sure my freezer is stuffed to the brim of different varieties that I have batched cooked. It is great knowing that I have healthy meals stored in the freezer for quick and easy lunches or dinners when I can’t be bothered to cook or having a busy day. This roasted pumpkin soup is simply made with Thai curry paste and coconut milk has fast become one of my favourites.
What I love about soup is how comforting it is; it’s just like a hug in a bowl. With such an abundance of seasonal pumpkin and squashes around right now you are hardly limited by the type of soup you can make. Whilst rummaging in my fridge the other week I picked out some leftover roasted pumpkins and decided to make a hug in a bowl for my lunch and the rest of the week.
- 600g/4 cups roasted pumpkin (or squash)
- 1 can full fat coconut milk
- 3 tbsp red Thai curry paste
- 1 litre vegetable stock
- Salt and pepper to taste
- Pour all of the ingredients into a blender and blitz until smooth.
- If the soup is too thick, add more water or vegetable stock.
- Heat in the soup in a saucepan on a medium heat. Bring to a simmer and cook for 10 minutes.
- Store in an airtight container in the fridge or freeze for a later date to reheat in the microwave.
I’ve been eating soup non-stop recently, it’s incredibly simple to whip up and makes great use of any leftover roasted pumpkin or squash so that they didn’t go to waste. Although I still love my salads and smoothies for a nutrient dense meal, I think soups are a great way to add to your 5-a-day in the colder months. There is nothing better than a lunch that is healthy and nutritious but also warms you up too!
How do you prefer to use up leftover roasted pumpkin? Do you have any delicious soup recipes that you would like to share?
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