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Topas Organic Pumpkin Soup

This month, Topas Exec Chef Christian Milling brings you the Organic Pumpkin Soup recipe our trail runners love at the Vietnam Trail Series finish lines. 



– 1pc. Big organic garden pumpkin
– 5pc. Carrot
– 2pc. Onion
– 2pc. Garlic cloves
– 1pc. Ginger finger size
– 1pc. Turmeric finger size
– 2tbs. Red curry paste
– 2tbs. Gluten free soy sauce
– 2tbs. Lime juice
– 5dl. Water
– 5dl. Coconut milk
– 3tbs. Olive oil
– 2ts. Salt and pepper

Organic Pumpkins at Topas Ecolodge‘s garden


  1. Cut your pumpkin in half and remove seeds
  2. Drizzle both pieces of pumpkin with 2 tbs. olive oil, garlic, salt and pepper.
    Wrap in foil and bake at 200°C in 40min until very tender
  3. In a pot add 1tbs. of olive oil. When hot, add sliced carrots, onion, turmeric, ginger and curry paste cook for 5min at medium heat.
  4. Add into the pot coconut milk, water and soy sauce and cook until very tender
  5. In a blender now combine roasted pumpkin with the cooked veggies. To flavor add lemon juice, salt and pepper.