Thai pumpkin soup

Thai pumpkin soup

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(85 ratings)

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Cooking time

Prep: 25 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
192
protein
4g
carbs
11g
fat
15g
saturates
10g
fibre
4g
sugar
9g
salt
0.94g

Ingredients

  • 1½ kg 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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Method

  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.

Recipe from Good Food magazine, October 2010

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Comments

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kfurber's picture

We loved this - I think the heat depends a lot upon the thai red paste used. I had a Sainsbury's own brand - 3tbsp of that gave a pleasant but by no means overwhelming heat - next time will use 4. A lovely smooth, warming soup, perfect now that the nights are drawing in - thank you BBCGoodFood you've done it again!

ststace's picture

Loved this soup, substituted butternut squash for the pumpkin. Not sure if our Thai Curry Paste is quite hot, but we put 1 tablespoon in and it was very hot. Maybe a little less next time, I will definitely be making this again.

ninasanderson's picture

I thought this was way too spicy - it was really inedible. This may be because I used low fat coconut milk instead of original though - so more water than milk?

katybeckford's picture

I have just made this and I think it is lovely. I added a teaspoon of shrimp paste, juice of a lemon and a tbsp of soy sauce and this lifted it completely. Will be making this again!

seven07nz's picture
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I just made this and think it is delicious.... I didnt have red curry paste so substituted it for green curry paste, also used coconut cream instead of milk and the lemon grass i had was in a prebrought jar in slices so i just left them in there and blended them... deliciousness will def make again

annemia's picture

The way to eat pumpkin soup - spicy and warming. Very nice!

nattle's picture
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Delicious but does turn out like a puree if following the recipe. I added another 400ml can of coconut milk and it was perfect. Very nice indeed.

marlyly89's picture

Amazing recipe, tasted absolutely delicious! Will definitely be making this one again!

pinkypm's picture
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Absolutely delicious soup. Will definitely make it again and again. :-)

victoriaplumbum's picture

Made this soup tonight. Was A MAZ ING! Warming, different flavours coming through. Absolutely lovely, although I emptied a whole can of coconut milk into it! Yum!

vinsbit's picture
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So delicious - the best soup I've ever had. It's just sad that you can only get pumpkins at halloween, otherwise I'd have this all winter.

jose81's picture
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Did half the recipe and worked well - used Thai fish sauce instead of sugar as another reviewer recommended, and used ground ginger as no fresh in. Lovely kick to it (homemade curry paste - and teaspoons not tablespoons as others mentioned!) and creamy. Very filling.

leaghanndizzy's picture
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Made this last night, use squash didnt bother to roast it - instead of sugar added a splash of fish sauce instead of sugar - it was Awesome!

lemaid's picture
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Gorgeous soup. I added a little coriander, because I love it, and some chopped chillies, because I like heat. I will make this time and time again.

sarahzoehills's picture
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very very good

pixiedc's picture
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Good spicy pumpkin soup - also came out quite thick for me, but no complaints there

ssusienash's picture
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Cooked this for a dinner party starter, with some of the 27lb pumpkin that we grew. It was delicious

cloud_strife's picture
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Made this for everyone at work. They went mad for it!!
Used butternut squash and half the stock for a thicker soup as the suggested 850ml was way too much. But then I like my soups on the thick side

foodylou's picture
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Lovely soup, added an extra chilli before blending and served with homemade garlic croutons, lovely :)

bumblebee_uk's picture
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I made a few changes:
-omitted the curry paste (sick and tired of buying expensive pastes that go mouldy before I get a chance to use them again)
-used squash instead of pumpkin
-added 2 garlic cloves
-used light coconut milk
-added lime zest as well as the juice
-and added the chilli before blending.

Absolutely delicious- good flavours and a velvety smooth texture. Will definitely make this again!

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