Apple & Pumpkin Thai Soup

Prep Time: 20 minutes Cooking Time: 10 minutes

Makes 6 cups

Chef Tip: This recipe really works with any root vegetable. Replace the 2 cups of pumpkin purée with 2 cups of squash purée or cooked carrots/parsnips.

Variety Tip: *For best results use local Honeycrisp, Gala, Ambrosia or McIntosh apples.


1 tsp vegetable oil (5 mL)
1 onion, diced
2 apples, peeled, cored and diced*
2 cloves garlic, crushed
1 tbsp fresh ginger, grated (15 mL)
2 tbsp red Thai curry paste (30 mL)
1 can coconut milk (400 mL)
2 cups canned pumpkin purée (500 mL)
2 cups chicken broth (500 mL)
2 tbsp fish sauce (30 mL)
2 tbsp brown sugar (30 mL)
1 tbsp fresh lime juice (15 mL)
Garnish: Peanuts, coconut milk and cilantro (optional)


1. Heat oil in a large pot over medium-high heat. Stir in onions and apples and cook for 3 minutes until softened. Add garlic, ginger and curry paste and cook for 30 seconds.

2. Add coconut milk, pumpkin purée, chicken broth, fish sauce and brown sugar. Stir until well combined. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat.

3. Using a handheld immersion blender, purée the soup or transfer to a blender and purée in small batches. Return to the saucepan to reheat, if needed. Add lime juice. Garnish individual bowls with peanuts, coconut milk and cilantro.