Now that it’s getting colder, there’s nothing better than a nice warm bowl of pumpkin soup. But if you’re anything like me, even the largest bowl of pumpkin soup will only keep you full for about 5 minutes. The solution? Add tuna! That’s right. If you want to make your soup more of a meal, adding a tin of tuna and some garnishes is a great way to fill you up! You can even make the pumpkin soup ahead of time and freeze in individual portions, adding the tuna and garnishes later for a super speedy, healthy lunch.
1 tbsp coconut oil
1 brown onion, diced
3 tbsp thai red curry paste
1 large butternut pumpkin (about 2kg), peeled, cut into 5cm pieces
1.5L chicken stock (or use vegetable)
600g canned tuna in oil
100ml coconut cream
1/2 cup chopped coriander leaves
2 tsp chilli powder
- In a pan large enough to fit the cut pumpkin, brown the onion in the coconut oil until translucent, about 3 minutes. Add the curry paste and stir until fragrant, about 1 minutes.
- Add the pumpkin and enough chicken stock just to cover everything (you may not need it all). Bring to the boil, reduce to a simmer, and leave for 15-20 minutes until the pumpkin is very tender. Allow to cool slightly before blending with a hand blender.
- Divide the pumpkin soup amongst 6 bowls. Drizzle in some coconut cream, then top with tuna, coriander and chilli powder.