Red Curry Pumpkin Soup Made with Copra's organic coconut nectar

Red Curry Pumpkin Soup

Red Curry Pumpkin Soup made with Copra's organic coconut nectar
Indulge in a bowl of this Nourishing Thai Harvest Soup – where taste meets nourishment, and every spoonful brings you one step closer to a healthier, happier you. Let's dive into a bowl of goodness with our Nourishing Thai Harvest Soup, where every spoonful is not just a treat for your taste buds but also a boost for your well-being. This delightful concoction of pumpkin, carrots, and an array of vibrant ingredients not only promises a burst of flavors but also brings a host of health benefits to your table.

Ingredients

1kg pumpkin
500g carrot
1/2 cup yellow onion
2 cloves garlic
1 cup cherry tomatoes
1/4 cup red curry paste
2 cups coconut milk
1 tbsp cooking oil
1 tsp olive oil
1 tsp Copra’s organic coconut nectar
1/2 lime
6 red Thai chilies
1 tbsp sea salt
Black pepper
Cilantro

Instructions

Step 1. Start by cooking the pumpkin and carrot.
Step 2. Once the pumpkin and carrot is fully cooked, strain the water and remove the skin of the pumpkin.
Step 3. Roughly chop the onions, garlic and chili.
Step 4. To a pan add the cooking oil, aromatics and curry paste. Stir fry for 2-3 minutes. You can add a splash of water to soften the curry paste.
Step 5. To a blender add the coconut milk, stir fried curry paste and aromatics, and the cooked veggies.
Step 6. Blend it until smooth.
Step 7. In an small bowl combine the cherry tomatoes, olive oil, lime juice, salt, black pepper and coconut nectar.
Step 8. Plate the soup, top it up with the marinaded cherry tomatoes, cilantro and fresh chilies. Enjoy!

Watch the complete video on our YouTube channel @Copra_Coconuts
 

Back to blog
Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

Let's get social

Use hashtags #TasteTheDifference & #CopraCoconuts when sharing your recipes online. Also, follow us on instagram @Copra_Coconuts.

  • No Bake Mini Lemon Tarts

    Tired of energy balls? We have another option for you! These no bake lemon tarts are easy to make and packed with superfoods! Treat yourself to a guilt-free, healthy and...

    No Bake Mini Lemon Tarts

    Tired of energy balls? We have another option for you! These no bake lemon tarts are easy to make and packed with superfoods! Treat yourself to a guilt-free, healthy and...

  • Creamy Coconut Coffee

    This drink is not only tasty, but also loaded with caffeine! With only two ingredients you can recreate the creamiest coffee at home! #TasteTheDifference ☕️

    Creamy Coconut Coffee

    This drink is not only tasty, but also loaded with caffeine! With only two ingredients you can recreate the creamiest coffee at home! #TasteTheDifference ☕️

  • Coconut Orange Jelly

    This simple four-ingredient jelly is sugar-free, vegan, gluten-free, and super easy to make! It's the perfect spring and summer treat for you and your loved ones—healthy and delicious, just as...

    Coconut Orange Jelly

    This simple four-ingredient jelly is sugar-free, vegan, gluten-free, and super easy to make! It's the perfect spring and summer treat for you and your loved ones—healthy and delicious, just as...

1 of 3