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Thai Spiced Pumpkin Soup

by Charlotte Roberts
on 2nd November 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Soup is the perfect winter warming lunch or dinner and also a great way to pack a tonne of veggies into your meals! I love getting creative and experimenting with different flavour combinations depending on what I find left over in my fridge. It’s a good way to use up ingredients and you create something slightly different each time! This is probably my favourite pumpkin soup variation, as there’s such a depth of flavour with the Thai curry paste addition! It adds a subtle hint of warmth and spice, whilst keeping the flavours really vibrant and fresh!

Thai Spiced Pumpkin Soup

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  • 380g pumpkin
  • 1 small onion
  • 3 garlic cloves
  • 2 yellow peppers
  • 1 tbsp coconut oil
  • 200ml vegetable stock
  • 100ml light coconut milk
  • 1 tsp Thai red curry paste
  • 1/2 tsp ground cumin
  • Salt & Pepper, to taste
  • Pinch ground coriander
  • Pinch ground turmeric
Prep Time


  1. Preheat the oven to 180c.

  2. Slice the pepper and onion into chunks and place these onto a baking tray along with the pumpkin and garlic cloves.

  3. Massage in the coconut oil and add a sprinkling of turmeric and sea salt.

  4. Pop these into the oven for 45 minutes to roast until really soft and caramelised.

  5. Once the veggies are cooked, remove from the oven and allow to cool.

  6. In your Ninja blender, combine the roasted veggies, squeeze in the middle of the garlic cloves, milk, stock and seasonings, then blend until smooth and creamy.

  7. Gently heat through before serving and garnish with a little coconut yoghurt and fresh herbs.

Charlotte Roberts

Cooking and being in the kitchen was always something that I loved, after always helping and watching my mum cook as a child. Fitness is a huge part of my life, so making sure that I fuel my body with healthy, nourishing foods goes hand in hand with that. I started to create healthy alternatives to my favourite dishes and loved sharing my photos and recipes on social media just as a hobby. After a while I decided to set up my blog, which was my place to really get creative and write and share whatever I wanted.
Read more posts by Charlotte Roberts