Emma’s Thai Pumpkin Soup

Emma’s Thai Pumpkin Soup


Emma’s Thai Pumpkin Soup with harissa, red curry paste (my favourite Thai spicy flavours) and turmeric, a warm beautiful hug in a bowl. With lots of ginger too. Perfect for chilly weather! Link to the recipe in the bio! And as always, hit reply, I’d love to hear from you. Love, Sego <3 <3 <3



​2 tbsp sesame oil
2 red onions thinly sliced
2 garlic clove, minced
2 tbsp fresh ginger, minced
1 tbsp fresh turmeric, chopped thinly
2 tsp of harissa paste
2 tsp of red curry paste
500g cooked pumpkin cut in cubes
1 cup yeast free vegetable broth
Salt and pepper to taste
Chopped spring onions, crispy red onions, micro herbs to sprinkle on top.




1. Add sesame oil to a cast iron skillet over medium heat, followed by onion, garlic, ginger, turmeric, harissa and red curry paste, sauté for 3-4 minutes until fragrant.
2. Next, add the pumpkins and vegetable broth. Stir well.
3. Place the mixture into a food processor and blend until smooth.⁣ Transfer the soup into a bowl and garnish with chopped onions, crispy red onions and micro herbs. Serve immediately!

Emma’s Thai Pumpkin Soup

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