Yummy Mummy Monday: Spicy Thai Pumpkin Soup

Before the pumpkins go into hiding for Christmas, I had to share this amazing recipe. One of my girlfriends and I were looking for some yummy Fall recipes to try together and she came across this one from Food Babe. I’ll admit I would have probably never had the guts to try it if she hadn’t suggested it, but I’m so glad she did! I ended up being the supervisor and taste tester since Ari was sick and wanted lots of cuddles the day we got together to make a batch, but my friend did not disappoint! She made up a huge pot and we got to take some home for Will to try. This soup is both incredibly flavourful and filling. If you’ve been looking for something different to try, this soup should definitely make the cut. (Major bonus: it’s a healthy & easy soup- did you pumpkin is considered a super food???)

Yummy Mummy Recipe: Spicy Thai Pumpkin Soup
We used the Food Babe recipe as a guide and made a few tweaks of our own.
See below for our version or click here for the original.


Ingredients:
2 tsp coconut oil
1 onion, diced
4 garlic cloves, minced
2 cups pumpkin, peeled & diced or 1 can of pure pumpkin puree (make sure you buy the kind that’s not seasoned to use as a pie filling!)
4 cups vegetable broth
3 cups coconut milk
1 bay leaf
1/2 tsp dried thyme
2 tbsp red curry paste (less or more depending how spicy you like it!)
1/2 tsp ground nutmeg
salt & pepper to taste
For garnish:
4 tbsp pumpkin seeds
4 tbsp fresh cilantro, chopped

Directions:
1. In a large pot, heat coconut oil over medium heat. Add the onions, garlic, and pumpkin. Cook for 5 minutes.
2. Add the vegetable broth, coconut milk, bay leaf, thyme, and curry paste and cook for 15- 20 minutes.
3. Remove from heat and scoop out the bay leaf. Puree soup in a blender or using an immersion blender (you can skip this step if you used the pumpkin puree).
4. Return to heat and add the nutmeg and salt & pepper.
5. In a pan, heat some more coconut oil and roast the pumpkin seeds until golden brown.
6. Serve soup topped with roasted pumpkin seeds & cilantro

We wanted our little ones to be able to enjoy this soup, so added extra broth and coconut milk than the original recipe called for. With or without the extra hot kick, this soup will leave you feeling content & full. <3


Thanks to my lovely friend Marian for the fun play/ make soup date! (And for letting us take some home with us!)


What recipes have you tried to shake things up and been happy with??? 
November posts sponsored by Cutie Pie Boutique








Yummy Mummy Recipe: Thai Cashew Chicken

Now that we’re into the warmer weather (YIPPEE!!!) it’s nice to have recipes that are lighter and don’t require you firing up the oven & heating up the house. A girlfriend of mine sent me this recipe and after making a few tweaks and came up with my own version. I hope your family loves it as much as mine! (PS- this is a great slow cooker idea for you busy Mamas wanting to come home to dinner ready to go! Just pop in on low for 6- 8 hours.)
Yummy Mummy Recipe: Thai Peanut Chicken
Ingredients:
Skinless chicken thighs (I find bone- in are juicier)
1/4 cup cashew butter (you can make your own by whipping up 1 cup of raw cashews with a tablespoon of coconut oil in a food processor; add a pinch of salt if you like)
4 cloves garlic, minced
1 inch piece of ginger, minced
2 tbsp honey
2 tsbp rice vinegar
2 tsp sesame oil
2 tbsp soy sauce
1/2 tsp cayenne pepper
1/4 cup fresh cilantro, chopped
Instructions:
1. Preheat oven to 375 degrees
2. Combine all ingredients except chicken & cilantro in a blender or food processor
3. Place chicken in a baking dish & cover with sauce; cook for approx. 30 minutes
4. Garnish with fresh cilantro & enjoy!
Serve over rice or egg noodles

Image Source: Yummy Mummy Club

June posts sponsored by Cutie Pie Boutique

Yummy Mummy Recipe: Thai Coconut Curry Soup & Salad Rolls

I have officially shifted my cooking to the fresh, lighter options of Spring & Summer. I’ve also been trying to find healthy options that accommodate our new dietary restrictions. I have discovered some amazing international cuisine in the past few months and have been wanting to try some curry recipes & find other ideas that would go well with them. This week’s Yummy Mummy Recipe is not only healthy, it is full of flavour and will leave you feeling satisfied. It’s great because you can do a lot of the prep work in advance (roast the squash & cook the rice) and have the soup simmering while you construct the wraps.  I hope this inspires you to try something new with food!
Yummy Mummy Recipe: Thai Coconut Curry Soup & Salad Rolls
Soup Ingredients:
1 tbsp oil
2 onions, diced
4 cloves garlic, crushed
1 inch piece of fresh ginger, crushed

4 cups chicken broth
1cup coconut milk
1 can (28 fl oz) diced tomatoes
2 tbsp fresh cilantro, chopped
2 tsp curry powder (more or less to taste)
1 tsp cumin
1/2 butternut squash, roasted
Salad Wrap Ingredients:
Makes 8 wraps
rice paper wraps 
1 cup rice, uncooked
1 carrot
1/2 cucumber
bean sprouts
handful spinach
1 cup shrimp, cooked (optional)
2 strips imitation crab (optional)
Directions:
1. Preheat oven to 350 degrees; scoop out seeds of squash & roast 1/2 the squash covered with foil for 45 minutes (this is great to do ahead, so you can just add the peeled/ diced squash to the soup)
2. While the squash is roasting, cook your rice (add 2 cups of water to the 1 cup rice; bring to a boil, then cover & simmer for 15 minutes); when cooked set aside & allow to cool
3. In a large pot, heat oil & add onions, garlic, & ginger. After 5 minutes add broth & coconut milk
4. Stirring well, add canned tomatoes (with liquid), cilantro, curry powder, & cumin
5. Bring soup to a boil, then reduce heat & simmer; when the squash is finished, peel, dice & add to soup (if you wish, you can puree this soup, time allowing)
6. Using a mandolin or a sharp knife, cut the carrot & cucumber thinly slice the carrot & cucumber into pieces approx. 1/8″ think by 5″ long (think of how veggies are sliced in sushi)
7. Soak your rice paper wraps according to directions on package; line each wrap with 2 spinach leaves & approx. 1/4- 1/2 cup rice close to one side
8. Add bean sprouts, carrots, & cucumber on top of rice; top with shrimp and/ or imitation crab if using
9. Roll the wraps by tucking the top/ ingredients & folding in the sides as you go; the wraps should hold themselves together
10. Serve together; the wraps have a very subtle flavour & are delicious dipped in the soup; you can serve the soup with some fresh chopped cilantro for garnish 
I hope you enjoy this as much as we did!!!

April posts sponsored by Gary Gallant Travel

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close