Thai pumpkin soup

Thai pumpkin soup

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(93 ratings)

Prep: 25 mins Cook: 40 mins

Easy

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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Ingredients

  • 1½ kg pumpkin or squash, peeled and roughly chopped
    Pumpkin

    Pumpkin

    pump-kin

    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
    Onion

    Onion

    un-yun

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

  • 1 tbsp grated ginger
    Ginger

    Ginger

    jin-jer

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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

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.

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Comments (111)

pixiedc's picture
4

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

ssusienash's picture
5

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

cloud_strife's picture
5

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
5

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

bumblebee_uk's picture
4

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!

mcemmabell's picture
4

I accidentally bought something called a Red Kuri Squash (or Hokkaido here in Germany), and decided to try the soup anyway. Unlike the picture it turned out bright orange, and very sweet. It definitely needed some lime juice to freshen it up a bit - but was very tasty. I would give it five stars, but it was a little too rich for my liking.

Next time I will try to make it with actual pumpkin and see if it improves!

lizleicester's picture
5

Did butternut squash version because pumpkins all gone after Halloween. Forgot to add lime juice at the end despite going out to buy them specially.... Good excuse to do it again, though. Delicious soup.

christine4's picture
5

Oops- Guess what I forgot to do :)

christine4's picture
5

This was absolutely delicious-my husband who normally hates pumpkin soup loved it so much that I may use it as my Christmas starter this year! I used the inside of the pumpkin the children were carving as I hate throwing all the insides away-it seems such a waste!I also put less curry paste in!!

juliej's picture
5

Beautiful recipe, loved by all the family. I used butternut squash rather than pumpkin and light coconut milk...delicious!

cjsansom's picture
5

Delicious - can't fault it! Will be cooking for bonfire night.

helenclare5's picture
4

Very delicious. I used 2 dessert spoons of the curry paste - a touch too much for me. Also suggest using good stock. I roasted 4 garlic cloves with the pumpkin which added a lovely depth to overall soup when l added before blitzing.

smirnoff36's picture
5

one of the nicest soups i have ever made so easy to make such lovely flavour i recommend leaving it overnight in the fridge to intensify the flavour and serve with fresh Melba toast for sure make this you wont be dissapointed

sarah1004's picture
5

Whole family loved this recipe.

jusgtr's picture
5

found the recipe a touch too hot, I like it to kick, but it was just a little overpowering. So second making I used butternut squash and sweet potatoes, and only 2 tsp of the red curry paste and tastes lovely.

Didn't have lemongrass either occasion but still tasted great. Also used Olive Oil instead of Sunflower, and added a little cinnamon.

Going to be cooking this a lot this winter!!

frumpyfroggy's picture
5

Yummy! I have just made this and am glad i only used 1 tbsp of red curry paste which leaves a pleasant afterburn. I think if i had used the amount stated in recipe this soup would have been inedible! Also i forgot to buy lime juice so used lemon juice instead and added a bit of fish sauce. Delicious. Am about to start another batch for the freezer.

kizmcg's picture
5

Absolutely delicious, I used butternut squash since it isn't really pumpkin season at the moment. Reminds me of a fantastic pumpkin curry I had in the Thai jungle!

pumpykin's picture

this soup is divine.............I used Pataks extra hot curry paste instead of the Thai red, and only 3-4 teaspns superb

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