Pumpkin Thai Recipes

Rich velvet-y soup chock full of vitamins from the pumpkin, with the surprising touch of peanuts, ginger and a kick of red pepper

A request came in from one of my bakery clients (who happens to be from Malaysia, not Thailand), who asked me if I could make her a pumpkin pie using two very unusual ingredients: creamed coconut and peanut butter. Not one to turn down an interesting kitchen experiment, this is what I came up with!

Pumpkin Fest!

Vegan, gluten-free, no tomatoes either! It's sooo yummy! I didn't include the chopped almonds and brown rice in the recipe calculator because my portions of those always vary.

Delicious and spicy thai flavours in a sweet potatoe and pumkin thick soup!

This is a great slow cooker recipe.

Pumpkin, Chickpea and Tofu Thai Red Curry

I'm going to a Thai restaurant to night and trying to find something healthy to eat. This dish wasn't in the database, so I found a recipe online and plan to use this to track dinner tonight. I'm putting it in the database for future use, and in case anyone else wants to track it.

Here is the real recipe
https://www.womensweeklyfood.com
.au/recipes/pumpkin-and-eggplant-with-
chilli-and-thai-basil-13074

This is a vegetarian dish.

Slightly spicy thai inspired pureed soup. Very filling.

Hears an idea to use left over butternut squash. Simply skip step one, if using left overs.

Creamy, spicy, pumpkin soup.

Thai Pumpkin Peanut Soup

Another Heidi Swanson recipe from this big fan. It's really really easy (once the squash cutting is done) and the flavours are surprisingly complex. I used Heidi's original recipe for calorie calculations but you can lighten it up by using light coconut milk or just a bit less (I do this anyway, because I find the coconut flavour too strong otherwise) and skipping the butter. I also generally use butternut squash, but any winter squash works. Enjoy!