Thai pumpkin soup

Thai pumpkin soup

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(95 ratings)

Prep: 25 mins Cook: 40 mins


Serves 6
Make the most of autumn's harvest with this warming, seasonal soup

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal192
  • fat15g
  • saturates10g
  • carbs11g
  • sugars9g
  • fibre4g
  • protein4g
  • salt0.94g
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  • 1½ kg pumpkin or squash, peeled and roughly chopped



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 4 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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



    The same shape, but smaller than…

  • 1 red chilli, sliced, to serve (optional)


  1. Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

  2. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

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Comments (112)

detente's picture

This is delicious and very easy - I've got it on the stove now for the third time!
I've left out the lemongrass because I never have any - and when I roast the pumpkin I sprinkle it with a ground mix of chili flakes & coriander seed instead of salt & pepper.
I also sometimes serve with a dollop of sour cream or cream cheese because decadent!
The only problem is that it's so filling I can't eat seconds or thirds in one sitting.. :-)

horseyh's picture

Very tasty soup, recipe spot on

panda87's picture

This was amazing!! I never have success with the first recipe I try, but I won't be looking any further - this was so easy to make and turned out perfectly! I (approximately) halved the recipe as I didn't have a lot of pumpkin. I think this recipe would be quite easy to tweak to your desired taste.

Simone1972's picture

Lovely soup delicious ,will defo be making again .

egreenwood20's picture

Think I must have got something wrong here. The lemongrass was wayyy too overpowering and ended up making the soup very "stringy" which was a horrible texture. If I were to make this again, I would half the lemongrass at least.

RubySky's picture

Yes, it sounds like it would be horrible with all those onion skins, ginger peelings, pumpkin rind, stalks of lemongrass, pumpkin seeds and stringy pumpkin pulp floating around in there.

wkmtca's picture

did you remove the lemon grass as the recipe says to? if you did i can not see where it would be stringy as it isn't left in.

lseastwood's picture

One of the nicest soups I've ever tasted. I will definitely be making this again!

lseastwood's picture

One if the nicest soups I've ever eaten. Will definitely be making this again!

Carlyt_8910's picture

Was bloody lovely! I only had 400g of pumpkin so I reduced the stock to 500ml and used less ginger. Me and my fiancé wolfed it down.

patsyminx's picture

Delicious. Thai flavours a great idea to enhance pumpkin which can be quite bland . Next time might try for reduced fat coconut milk to make it slightly heathier . Chicken or turkey left overs might go nicely too for carnivores.

homemadebread's picture

Didn't read recipe properly. Chopped up lemongrass and added. Forgot to remove it. However although soup a bit whiskery. It tasted nice.

Katyadoma's picture

This soup is absolutely outstanding. Asian flavors add new tast to the pumpkin. I like pumpkin but pumpkin soup is always pumpkin soup - nothing new in every restorant in many countries. So I cook this soup every month and my family and friends just love it:) it's easy to make. thank you for the receipt!

aft's picture

This was a lovely soup. I used 1 600g butternut, 1 yellow Sweet Potato and 1 orange Sweet Potato. I also used most of the coconut milk 400 ml (light) and 600ml of vege stock. My paste was Thai Green, not red. My husband said it tasted like restaurant quality soup.

mazzizapsycho's picture

This is the second time I've made this - for some reason I only ever buy pumpkin for Halloween - and it is as delicious and even easier than I remembered. Definitely worth buying pumpkin (or butternut squash) especially for! I didn't have quite enough pumpkin so added a little red bell pepper.

Ahmed01's picture

I have to say I took a double take when I saw 3-4 tablespoons of thai red curry paste - this seemed way too much and it is totally down to which paste you use. I should have done the taste test after just one teaspoon of our Mae Ploy paste as I totally killed this soup with too much curry paste, stupidly following the recipe by the book! Never again - what a waste of an afternoon and some decent ingredients!

cecily pigeon's picture

Delicious made with butternut squash, which I didn't bother to peel as I'm too lazy. I'm sure the amount of heat depends on the brand of curry paste you use - I used Thai Taste red curry paste from Waitrose, Waitrose low fat coconut milk and lots of fresh lime juice and the soup was just perfect, spicy in a good way.

kazak's picture

meant to put 5 stars about thai pumpkin soup sorry!

kazak's picture

this thai pumpkin soup is worth the effort and chopping! Wow! delish.


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