Thai pumpkin soup

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• Flylady

  17 September 2010

  Flylady rated and commented on this recipe

  

  This is a really delicious soup. The heat from the curry paste balances the sweetness of the squash. Freezes beautifully too.

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• Schmauz

  22 September 2010

  Schmauz rated and commented on this recipe

  

  I made a large batch of this and take it into work for lunch. I have passed the recipe on to ALL my colleagues who love it too!

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• Gill Kilmurray

  30 September 2010

  Gill Kilmurray rated and commented on this recipe

  

  I also have made a large batch which I have taken into work to FEED my colleagues. Very nice warming soup and very easy to make.

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• pips

  02 October 2010

  pips rated and commented on this recipe

  

  Very nice soup and have ben asked to make it again. Its a hit !!

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• Alison

  02 October 2010

  Alison rated and commented on this recipe

  

  Made this for lunch today - yummy!

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• Beth

  02 October 2010

  Beth commented on this recipe

  A nice warming lunchtime soup. Very Good.

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• Alexandra

  05 October 2010

  Alexandra rated and commented on this recipe

  

  wonderful deep flavour, spicey but not too much, excellent autumn recipe

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• Ruth

  06 October 2010

  Ruth rated and commented on this recipe

  

  Lovely soup - used butternut squash & green curry paste so not as spicy. Good for gluten & dairy free diet. Will make again Ruth MT

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• Jayne

  30 October 2010

  Jayne rated and commented on this recipe

  

  Made this with the insides of our halloween pumpkin (that we threw out last year)....what a great recipe. Kids enjoyed it too!

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• caro

  30 October 2010

  caro rated this recipe

  

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• bluecow

  31 October 2010

  bluecow commented on this recipe

  Lovely warming soup with nice spicey flavour

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• bluecow

  31 October 2010

  bluecow rated and commented on this recipe

  

  Sorry forgot to rate it!

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• Naomi

  01 November 2010

  Naomi rated and commented on this recipe

  

  This soup is delicious - it's so easy to make and I love it!

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• clh1983

  02 November 2010

  clh1983 rated and commented on this recipe

  

  Very nice, I added two birdseye chillies - a really nice way to use up pumpkin.

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• TY

  02 November 2010

  TY rated this recipe

  

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• Elizabeth

  03 November 2010

  Elizabeth rated and commented on this recipe

  

  I made a huge pan of this for a fireworks party at my son's school and sold it all. Many people commented how good it was and several asked for the recipe.

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• Frantic Flapjack

  05 November 2010

  Frantic Flapjack rated and commented on this recipe

  

  I used butternut squash in place of the pumpkin. This soup was gorgeous - really warm and spicy.

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• cupcakeliz

  06 November 2010

  cupcakeliz commented on this recipe

  Fabulous soup. Used butternut squash and sweet potato and made it chunky. Really, really scrummy.

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• School hols

  09 November 2010

  School hols rated and commented on this recipe

  

  Easy and delicious, freezes really well too! Yum

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• bungo

  09 November 2010

  bungo rated and commented on this recipe

  

  what was I doing wrong? I made this precisely as the recipe stated and ended upp with a VERY thick puree. I had to had a wholelot more stock - Is should think at least another 400ml - to make it the consistency of a thick soup. Tasted fine and I will make it agaain but next time I will also use light coconut milk to cut back a bit on calories and saturated fat.

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http://www.bbcgoodfood.com/recipes/775669/

http://www.bbcgoodfood.com/recipes/775669/

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Ingredients

• 1.5kg pumpkin or squash, peeled and roughly chopped
• 4 tsp sunflower oil
• 1 onion , sliced
• 1 tbsp grated ginger
• 1 lemongrass , bashed a little
• 3-4 tbsp Thai red curry paste
• 400ml can coconut milk
• 850ml vegetable stock
• lime juice and sugar, for seasoning
• 1 red chilli , sliced, to serve (optional)

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 25 mins

Cook 40 mins

Vegetarian

Ingredients

• 1.5kg pumpkin or squash, peeled and roughly chopped
• 4 tsp sunflower oil
• 1 onion , sliced
• 1 tbsp grated ginger
• 1 lemongrass , bashed a little
• 3-4 tbsp Thai red curry paste
• 400ml can coconut milk
• 850ml vegetable stock
• lime juice and sugar, for seasoning
• 1 red chilli , sliced, to serve (optional)

Per serving

192 kcalories, protein 4g, carbohydrate 11g, fat 15 g, saturated fat 10g, fibre 4g, sugar 9g, salt 0.94 g

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