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Apple Thai Soup

This simple spiced soup will cure your cravings for bold flavour in a bowl. Made with good-for-you ingredients like apples, onions, pumpkin, garlic and ginger, plus a slew of sauces found in the Asian aisle of your grocery store, this 30-minute meal will satisfy the whole family.

Apple and Pumpkin Thai Soup
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  • 1 tsp vegetable oil
  • 1 onion, diced
  • 2 apples, peeled, cored and diced*
  • 2 cloves garlic, crushed
  • 1 tbsp grated fresh ginger
  • 2 tbsp red Thai curry paste
  • 1 can (400 mL) coconut milk
  • 2 cups canned pumpkin purée
  • 2 cups chicken broth
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • Garnish: Peanuts, coconut milk and cilantro


  1. Heat oil in a large pot over medium-high heat. Stir in onions and apples and cook for 3 minutes until softened. Add garlic, ginger and curry paste and cook for 30 seconds.
  2. Add coconut milk, pumpkin purée, chicken broth, fish sauce and brown sugar. Stir until well combined. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat.
  3. Using a handheld immersion blender, purée the soup or transfer to a blender and purée in small batches. Return to the saucepan to reheat, if needed. Add lime juice. Garnish individual bowls with peanuts, coconut milk and cilantro.


This recipe really works with any root vegetable. Replace the 2 cups of pumpkin purée with 2 cups of squash purée or cooked carrots/parsnips.

*For best results use local Honeycrisp, Gala, Ambrosia or McIntosh apples.

Thank you to our friends at Ontario Apple Growers for kindly providing this recipe.

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