Serves: 4

Prep time: 15 minutes

Cook time: 10-25 minutes

Our favourite Thai pumpkin soup recipe is superb for soup season. Whether it be cozying up in your sweatpants for a night in, or packing it for gourmet bite in the office, this creamy-kinda-spicy soup hits the home-made sweet spot each time. 

Being gluten free, dairy free, and vegan - everyone can ladle deep spoonfuls of this healthy, easy winter warmer.

INGREDIENTS

• 800g pumpkin, skin removed
• 1/3 cup laksa paste
• 250mL coconut milk
• 2 cups vegetable stock
• 4 slices of Nodo Seeded Sourdough
• Coriander, to serve

METHOD

1. Preheat the oven to 200C. 
2. Cut the pumpkin into large, evenly-sized chunks. Roast for 25-35 minutes until tender.*
3. Blend the pumpkin, laksa paste, coconut milk and stock. Place the soup into a saucepan and bring to a simmer.
4. Toast your Nodo seeded sourdough slices until golden brown. 
5. Serve your soup with coriander and the toasted sourdough.

*Alternatively, steam the pumpkin pieces for 8-10 minutes until cooked through.