Placeholder image.

This is a delicious, hearty soup. Served with a dash of coconut cream and topped with fresh coriander, it is sure to impress.

Prep time: 15mins

Cook time: 2hours

Yield: approx 2 litres


  • 1 small pumpkin
  • 1 large cauliflower head
  • 2 Red onions peeled and quartered
  • 2 Tbs coconut oil
  • 1/3 cup Homemade Thai Red Curry Paste
  • 1 tsp sea salt
  • 2 Tbs grated fresh ginger
  • 1 1/2 cups chicken stock
  • 6 Kaffir lime leaves
  • Juice and rind of 1 lime
  • 1 T fish sauce
  • 1 tsp coconut sugar
  • 1 can coconut cream
  • Fresh coriander leaves and extra coconut cream for serving


  1. Preheat oven to 180c
  2. Peel and seed pumpkin and chop into chunks.
  3. Roughly chop cauliflower (takes longer to cook than pumpkin so needs to be cut up)
  4. Place pumpkin, cauliflower  and onions in a roasting dish with coconut oil.
  5. Add salt and curry paste, toss to coat.
  6. Roast for about 45mins until very soft.
  7. Transfer to a large pot.
  8. Add chicken stock, and ginger.
  9. Thoroughly combine then puree with a stick mixer (or in a food processor)
  10. Add kaffir lime leaves and coconut cream, bring to the boil.
  11. Reduce heat and simmer covered for 20 mins.
  12. Add lime rind and juice, fish sauce and coconut sugar, stir to combine.
  13. Cook for a further 5mins.
  14. Serve with a dash of coconut cream and top with fresh coriander.


If it seems too thick add some extra chicken stock.

It will thicken up while stored in fridge so I will often add some more stock when reheating it.