Thai pumpkin soup

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 (117)

sarah1004's picture

Whole family loved this recipe.

jusgtr's picture

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

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

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

bimbobaby's picture

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

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

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

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

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

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!

xhaggotx's picture

I used Butternut squash as I couldn't get a pumpkin today (1st november) and this is absolutely delicious!

Martinito's picture

I made this soup for my wife and I as a starter to our dinner and it was truly delicious. I followed the ingredients as stated with the exception of halving the quantities of coconut milk and veg stock as I was only using 500g of pumpkin. I also did not use the red curry paste as I was fearful it may have been too spicy.

The combination of the ginger and the lemongrass gave the soup a nice, tangy kick that for us this was all the spice it needed and overall made a wonderful bowl of heart warming soup. I will definitely make this again.

bettylarouge's picture

Delicious. Really easy and went down well with the whole family. Will be making again.

laurenamy1's picture

I made this yesterday evening for a light dinner with some nice bread and both me and my partner loved it. The dashings of coconut milk on top of the soup is especially yummy. It's the first time I've made soup before, and also the first time I've cooked pumpkin and I was very impressed. I would have liked it a little thicker, although thats just personal preference. I may reduce the amount of stock ever so slightly next time. But other than that, delicious and perfect.

mrsnoonoo's picture

Lovely soup - will be making this again very soon

bobbymaru's picture

Made this with squash instead of pumpkin and added a chopped small chilli. Absolutely gorgeous. I have no idea what bungo's problem was, like all the soup recipes on this site, I halved the amount of stock and it had a perfect consistency. Just like one of the covent garden soup company cartons.

dartmoorgirl's picture

Really nice soup. The red thai spice counters the sweetness of the butternut squash. The one thing I didn't do however was peel the butternut squash ( I agree with Jamie Oliver on this) you really do not need to. The skin goes so soft when you cook it, Blends down with no problem and adds further flavour to the soup. Plus it is a pain trying to peel a squash if you don't really need to.


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