Thai Pumpkin Soup with Hemp Seed Oil | Hemp Farm NZ Ltd

Thai Pumpkin Soup with Hemp Seed Oil

Ingredients

Use the check boxes below and mark the ingredients of as you go

 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

Directions

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.

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.

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.

Cook Time35 mins

 

About Hemp Farm Recipes

All our recipes are made with the love of all things hemp. Carefully Grown and harvested fresh from farm to table. Adding the nutritious goodness of hemp into your recipes is easy with these simple but delicious recipes. We have something for everyone!

 

Pure NZ Kiwi Hemp Seed Oil
Pure NZ Kiwi Hemp Seed Hearts
Pure Hemp Protein

Ingredients

 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

Directions

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.

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.

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.

Thai Pumpkin Soup with Hemp Seed Oil

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