RECIPES

COCONUT & PUMPKIN SOUP (THAI)

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Savory

Beetroot Carpaccio

Beetroot & Egg Salad

BBQ & Lentil Muffins

Blackbean Spaghetti

Buckwheat Sushi

Carrot Pancakes

Cauliflower Pizza

Cauliflower Rice

Celeriac Stack

Coconut & Pumpkin Soup

Creamy Vegan Potato Salad

Doppelgänger Pasta

Eggplant Mini Pizzas

Fennel & Apple Salad (RAW)

Greens Bowl

Green Soup

Grilled Eggplant Salad

Kohlrabi Carpaccio (RAW)

Leafy Green Salad (RAW)

Monday Salad Bowl

Miso Soup and Vegetables

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Pad Thai (RAW)

Red Lentil Curry

Rice Paper Rolls (RAW)

Roasted Veggie Salad
Roasted Veggie Special

Satay Cashew Balls (RAW)

Stuffed Aubergine

Stuffed Capsicum

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Spaghetti Squash

Spiced Indian Tempeh

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Quinoa Sushi w/ Paw Paw

Zuccini Pasta (RAW)

 

Sweet

Apfelstrudel
Avocado Mousse (RAW)

Banana Coconut Pie (RAW)

Baked Oatmeal

Beetroot Cake (RAW)

Black Bean Brownies

Blue & Acai Raw Cake

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Carrot Cake (RAW)

Chai & Apple Bircher

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Chocolate Tart (RAW)

Cocoberry Popsicles

Coconut Shortbread

Date & Ginger Cake

Granola

Heart Chocolates (RAW)

Lemon Tarts (RAW)

Millet Bake

Muesli Bars (RAW)

Orange & Almond Cake

Peanut Butter Cups (RAW)

Poppy & Prune Cake

Poppy Seed & Apple Cake

Quinoa Cashew Corners

Raspberry & Apple Crumble

Snickers (RAW)

Super Protein Balls (RAW)

 

Basics

Ayurvedic Chai Spice Tea

Almond Milk (RAW)

Alphabet Crackers

Beetroot Chips

Beetroot Hummus

Black Sticky Rice Pudding

Bone Broth w/ Vegetables

Cashew Cheese (RAW)

Corn Tortillas

Chicken Soup/Stock

Flaxseed & Spirulina Crackers

Fruit Bowl (RAW)

Green Juice (RAW)

Homemade Jam (low sugar)

Hummus w/ Dukkah

Juice Shots (RAW)

Natural Sweetener

Nepali Rice Pudding

Nut Butter (RAW)

Olives (Black)

Root Veggie Mash

Salsa (RAW)

Soaking Nuts & Seeds

Smoothie Special

Sweet or Salty Lassi

Tropical Fruit Sorbet (RAW)

Turmeric Latte

 

Holidays

Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)

Lebkuchen

Watermelon (RAW)

 

 

 

I made this soup a while back in the midst of cold and rainy Australian winter and again this weekend. Brrrr - it was freezing this Saturday with heavy storms and rainfalls howling in from the Indian Ocean. I just couldn’t get warm at all during the day and naturally looking for something nourishing and creamy to eat.
 
This ‘thai’ inspired spicy soup tastes amazing and warms you up from the inside, thanks to the ginger and chili. (On cold days I often drink hot water with a slice of ginger and it never fails to bring some heat to the body.)
 
Another version would be to add cauliflower and carrots together with pumpkin (which also tastes amazing) but adding just pumpkin gives it a ‘cleaner’ and ‘finer’ taste. Feel free to experiment with your ingredients as well as your herbs and spices.
 
HEALTH BENEFITS
The medicinal uses of ginger have been known for at least 2,000 years in cultures all around the world. The most commonly used medicinal part of the plant is the rhizome, the root-like stem that grows underground.
 
It’s a rich source of antioxidants including gingerols, shogaols, zingerones, and more. Ginger actually has broad-spectrum antibacterial, antiviral, antioxidant, and anti-parasitic properties, to name just several of its more than 40 pharmacological actions.
 
 
 
 

Vegetarian, Vegan, Paleo, Organic, Healthy

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INGREDIENTS

 

CREAM

1 cup cashews, soaked

¼ cup filtered water

¼ cup raw coconut nectar

1 tsp raw coconut oil

1 tsp vanilla extract

juice form 1 lemon

pinch Himalayan crystal salt

 

CRUST

1 cup almonds (or choice of nuts)

4 dates, soaked

pinch Himalayan crystal salt

1 tsp vanilla extract

 

SPRINKLE ON TOP

desiccated coconut or berries

 

 

 

METHOD

 

Place the cashews in a bowl with lemon juice and soak overnight. Drain and rinse with filtered water.

 

Process all cream ingredients in
a food processor or mixer until smooth. Refrigerate for about
an hour.

 

Mix all crust ingredients in a food processor until chunky. Remove and press into form of choice.

 

Pour cream on top of crust and garnish. Refrigerate for another two hours until firm.

 

 

 

 

Heart to Plate, Coconut & Pumpkin Soup
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Greens Soup (Popeye Greens)

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Miso Soup with Vegetables

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