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Thai Pumpkin Soup with Cashew Cream

Thai Pumpkin Soup with Cashew Cream

Vegan - Keto-Friendly 

For a printable version of this recipe; click here.


2 Tbsp olive oil

1 onion

1 Tbsp coconut sugar or Nothing Naughty Keto Sweetener

2 cloves garlic

1 medium pumpkin

 2 cups vegetable stock

400mL coconut milk

1 chilli

1 Tbsp lemon zest

1 Tbsp soy sauce

Salt and pepper to taste


Heat oil in a big pot and gently cook the onion, sugar, and garlic until softened (8-10 minutes).

Add all other ingredients and simmer until the pumpkin is tender, about 20 minutes.

If you like chunky soup, then just mash the mix; otherwise, blend your soup until it reaches your desired consistency.

Optional: To make cashew cream, soak cashews in hot water for 10-15 minutes. Then blend in your mixer until a smooth consistency forms.

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