Thai pumpkin soup

Thai pumpkin soup

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(83 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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christine4's picture
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Oops- Guess what I forgot to do :)

christine4's picture
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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
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Beautiful recipe, loved by all the family. I used butternut squash rather than pumpkin and light coconut milk...delicious!

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

helenclare5's picture
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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
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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
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Whole family loved this recipe.

jusgtr's picture
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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
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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
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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!

jo64660's picture
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Delicious!

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

bimbobaby's picture
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This is the nicest soup i've made off this site & i've made a couple. i used butternut squash. was really easy to make. nice consistency. i used a smaller squash than called for only used 500 ml of stock which was more than enough. it was fairly sweet & not too hot. but didn't use full amount of paste

sammyv's picture
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Not sure if I did something wrong, but this really wasn't very nice - perhaps I put too much lime in, but the flavours didn't really pull together. Won't be trying this again.

mornaw's picture
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Very delicious, but quite time consuming to make. Also will use less curry paste next time, as it rather overpowers the taste of the pumpkin and makes the soup VERY spicy.

uzi9mm's picture
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I first made this for a party on Bonfire Night and it was such a big hit I have just made it again as a starter for Christmas Dinner. I couldn't resist a bowlful when it was cooked - purely to make sure it tasted ok you understand ;-)

clawley's picture
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Great recipe - makes an excellent spicy and tasty soup. I didn't roast the pumpkin but simmered for 20-25 minutes with the stock and coconut milk. I also added a finely chopped red chilli for extra spice!

lauraj2901's picture
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Delicious! I made it with light coconut milk and it was still amazing! One of the best soups Ive made!

mrcheddar's picture

Absolutely amazing! I had no idea pumpkin could taste so nice.
I was going to make the remaining half of our pumpkin into the curry recipe on here, but now all I want is more soup instead!

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