Roasted Thai Pumpkin Soup

Roasted Thai Pumpkin Soup

This isn't your average pumpkin soup - the Thai ingredients and roasted butternut squash add excellent flavor notes. This soup is super healthy, but also creamy, thanks to the pumpkin, coconut milk and Pounamu Protein.

Prep time: 20 minutes
Cook time: 1 hour
Servings: 4

INGREDIENTS:

• 1 butternut squash 
• 1 red onion
• 5 cloves of garlic
• 3 Tablespoons lemongrass, finely chopped
• 5 kaffir lime leave, stems removed, finely chopped
• 2 inches of galangal or ginger, finely chopped
• 1 or more birds eye chilis, if you like it hot! 
• 6 cups, chicken or vegetable stock
• 1 can coconut milk
• ¼ cup Pounamu Protein Natural Whey Isolate mixed with 1/2 cup cold water
• salt & pepper to taste 
• lime or lemon juice

1. Preheat oven to 350°F. 
2. Peel the butternut squash and chop in half lengthwise. Scoop seeds out and discard. (Remember to compost vegetable waste)
3. Chop the butternut squash into large pieces; size around 1.5-2 inches cubed.
4. Chop onion into large pieces. 
5. Place butternut squash, chopped onion and garlic cloves in a roasting dish with 1 cup of water, and liberally season with salt and pepper.
6. Roast for 20-30 minutes or until squash is soft.
7. Peel cooked garlic. 
8. In a large pot, add roasted vegetables, lemongrass, Kaffir lime leaves, galangal birds eye chili and stock. 
9. Simmer for 30 minutes. 
10. Mix Pounamu Protein natural whey protein or isolate with 1/2 cup water until it has been incorporated. 
11. Whisk in coconut milk and Pounamu Protein mixture, and simmer for an additional 10 minutes. 
12. Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.
13. Taste and add any additional salt and or pepper that is needed. 
14. Serve with a dollop of greek yogurt and a squeeze of lime or lemon juice. 
    
    Notes: 

• We love to eat this soup with poppadoms or a crusty baguette.
• If you like spicy soup, add extra chilis or sprinkle chili flakes on top.