Thai Pumpkin Soup with Hemp Seed Oil

Thai Pumpkin Soup with Hemp Seed Oil

Cook Time: 35 mins

Looking for the perfect pumpkin soup?

This Pumpkin soup made with pure New Zealand hemp seed hearts & hemp seed oil is loaded with nutrients. The addition of our vegan certified hemp seeds lifts the recipe from ordinary to extraordinary!


  • 2 tbsp Coconut oil, melted
  • 2 tsp Curry powder
  • 1 Butternut pumpkin, peeled seeded and cut into small pieces
  • 1 Large red onion cut into eights
  • 1 tbsp Fresh grated ginger
  • 3 cups Vegetable or chicken broth
  • 1 Can coconut milk
  • ¼ cup Hemp hearts
  • 1 tsp Chilli flakes
  • To garnish
  • 3 tbsp Fresh chopped coriander leaves
  • Hemp oil


  1. Heat oven to 200° C. Mix coconut oil and curry in a large bowl. Add pumpkin and onions and toss to coat. Spread vegetables onto a roasting pan. Bake for 25 minutes, until vegetables are golden brown, stirring occasionally.
  2. Next add the roasted vegetables, ginger, broth, hemp seeds/flakes, chili flakes (if using) and coconut milk in a large saucepan over medium-high heat. Bring mixture to a boil. Reduce heat to low and cook for 10 minutes.
  3. Spoon the vegetable soup mixture into a food processor, or blender. Cover and blend until smooth (alternatively you can use a stick blender to puree) Pour mixture into bowls. Season to taste. Garnish with coriander and a drizzle of hemp protein oil.

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