Thai pumpkin soup

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 (117)

indieprincess's picture
5

The best soup I've ever made, used Butternut Squash instead of Pumpkin. Great autumn dish I make it a lot and everyone loves it

mrspuffer's picture
5

Loved this soup have frozen some for cold winter days when I come in cold after a morning riding my son also couldn't stop eating it. Great recipe.

mikyven's picture

It was soooo good I couldn't stop eating it!!

lovelyamanda's picture
5

Gorgeous soup. I have made it many times and it is always lovely. i add more thai paste to make it extra spicy and it is delicious.

sodanjam's picture

I made this using butternut squash giving it a really vibrant colour. I didnt bother with the lemon grass or ginger and it still had a great taste. I used it as part of a buffet and served it it cups with a bowl of mixed chopped chillis for people to sprinkle over themselves making it very colourful and meant everyone could do it to suit their own tastebuds! I also served t with some butternut squash crisps. Brilliant!

tonupgilly's picture
5

What a delicious soup! Will be making more to freeze whilst pumpkins are in season. It turned out very thick at first, so I added a bit more water (I had used two stock cubes in the 850ml of stock)) and it was fine. Couldn't get lemon grass - so used lemon grass paste from Tesco. Everyone loved it - even though they don't like pumpkin much.

catherinewightman's picture
5

This is a delicious soup - I've made it loads of times and everyone adores it. I have used butternut and sweet potatoes and also adapted it to make a veggie curry by throwing in other veg to roast with the pumpkin and not blending it. Gorgeous!!

maryechappell's picture
5

A lovely warming winter soup, no pumpkin about so used butternut squash, also added 1 tblspn of curry paste not 3-4 and this was just right for us, more would have been too hot. Do you think it should have been tspns? Will be making it again soon.

zedkay's picture
5

Absolutely wonderful! I made it with butternut squash, so the colour was amazing, and served it with mixed grain home baked bread. Will definitely make it again. Oh, and I discovered it's fairly easy to grow lemongrass, so I'm going to try that, as it's difficult to get where I am.

masterofnothing's picture
2

I made this soup today and noticed the 3-4 tbsp of red thai curry paste, which I immediately thought was far too much. I am fortunate to have a Thai friend here who has taught me to cook some thai recipes, so I reduced the amount of curry paste to 2 tsp not tbsp - is this just a printing error? Even at 2tsp it was plenty and we eat a lot of spicy food.

I also found from having cooked thai food according to a local that I needed to add fish sauce to help the flavour and also using palm sugar I find much more effective at sweetening, but not too much.

I hope these comments are of use.

donnalovescheese's picture
4

Tasty, filling and healthy. Have made a big batch and frozen portions to take into work for my lunch.

sokelengl's picture

I make Thai pumpkin soup last night. It tastes so much better than the one from tin can. This will be one of my great comfort foods in future. I followed your recipe to add in minced lemon glass and a dollop of Thai red curry paste into the soup. The soup taste sweet with spiciness left in the mouth. Last time I grated some nutmeg with my useful kitchen helper ( grater)
into the soup, however my husband said it add too much sweetness into the soup. I excluded nutmeg this time.

glennie9's picture
5

Best soup I have made in ages really warming. I added twice as much ginger. Great for taking to work in a flask.

carolinebarratt's picture

Has anyone tried this with tinned pumpkin (plain, not pre-seasoned pie filling)?

rosesandwine's picture
5

Wow, great soup but I deviated from the recipe by using half butternut squash and half sweet potato, added a whole red chilli, and 5 shallots plus the onion. Followed the method but used a hand blender in the saucepan to make a smooth soup. The colour was beautiful (sorry to say it but much nicer looking than the picture). Served it with finely chopped coriander and spring onion on top. Even my daughter who loves Thai food but not a soup fan, raved about it.

centauri93's picture
5

Absolutely amazing, beautiful balance, even my coconut hating hubby can't get enough of it. Freezes well.

lawley06's picture
5

Full flavoured taste and very easy to make! Love it and don't want to share any...and nor shall I.

rosanne1980's picture
5

I added more stock (150fl oz) as i felt it wa a bit like a puree. My husband and I also like spicy food so I added 1 deseeded red chilli together with a few of the seeds. Served with chopped coriander. It tasted perfect. Great recipe for the cold weather.

loisjlane's picture

Made this today for lunch - very quick and easy and extremely tasty.

swithey's picture
3

what was I doing wrong? I made this precisely as the recipe stated and ended upp with a VERY thick puree. I had to had a wholelot more stock - Is should think at least another 400ml - to make it the consistency of a thick soup. Tasted fine and I will make it agaain but next time I will also use light coconut milk to cut back a bit on calories and saturated fat.

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