Live well with Christina
Helping those with autoimmune disease take control of their health through diet, lifestyle shifts and personal empowerment


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Thai Pumpkin Soup Recipe

What to do with those decorative pumpkins and squashes from Halloween and fall festivities? EAT THEIR INSIDES!!! Pumpkins aren't just for carving, they are filled with loads of amazing vitamins and nutrients our bodies need during this time of year. Their bright orange color gives us a clue that they're loaded with beta-carotene (a precursor to Vitamin A) which plays a role in improving vision, maintaining healthy skin, and helping to protect our bodies against cancer and other chronic disease by acting as a powerful antioxidant.

Pumpkins and squashes are also full of fiber which can help keep you full longer and aid in sustainable weight loss.  Pumpkin seeds contains lots of magnesium (read more about the benefits here) which we are often lacking in the standard American diet.  Plus they make a great, healthy snack loaded with protein and fiber. 

Sometimes the most intimidating part of cooking with pumpkins is know how to cut them.  (I found this little video here totally helpful when cutting my Buttercup Squash).  It only takes a bit of effort and you can save the seeds and roast them with some olive oil and salt for a nice little snack or crunchy topping for your soup. If you're watching that pumpkin cutting video and are all, "Ain't nobody got time for that" you can totally use two cans of organic, canned pumpkin puree instead and I won't judge you.  


Thai Pumpkin Soup


  • 1 tablespoon coconut oil

  • 2 cloves garlic, minced

  • 1 medium yellow onion, chopped

  • 1, 2-3 pound pumpkin (I used a Buttercup Winter Squash), peeled and cut into 1-2 inch cubes

  • 2 tablespoons red curry paste

  • 1 can coconut milk

  • 2 cups vegetable or chicken broth (I used my homemade chicken bone broth)

  • 1/2 teaspoon nutmeg

  • 1 lime

  • Cilantro to garnish

  • Roasted pumpkin seeds to garnish


  • In a pot, heat coconut oil over medium heat. Add the onions, garlic and pumpkin and cook for 4-5 minutes.

  • Add the stock, coconut milk, and curry paste and cook for 20-25 minutes, adding more stock as needed.

  • Take off the heat and puree with an immersion blender or regular blender. Or leave chunky if you like!

  • Place back on the stove and add the nutmeg and season with salt and pepper to taste. Heat until warmed through.

  • To serve, place the soup in a bowl and top with the roasted pumpkin seeds, chopped cilantro and a squeeze of fresh lime juice. Beautiful!


xx Christina Tidwell MN, RN