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Thai pumpkin soup

Thai pumpkin soup

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(91 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

  • kcalories192
  • fat15g
  • saturates10g
  • carbs11g
  • sugars9g
  • fibre4g
  • protein4g
  • salt0.94g
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Ingredients

  • 1½ kg pumpkin or squash, peeled and roughly chopped

    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

    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

    un-yun

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

  • 1 tbsp grated 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

    ly-m

    The same shape, but smaller than…

  • 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.

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Comments (110)

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

lawley06's picture
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Full flavoured taste and very easy to make! Love it and don't want to share any...and nor shall I.

rosanne1980's picture
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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
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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.

brockett's picture
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Easy and delicious, freezes really well too! Yum

kouigaman's picture

Fabulous soup. Used butternut squash and sweet potato and made it chunky. Really, really scrummy.

Frantic Flapjack's picture
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I used butternut squash in place of the pumpkin. This soup was gorgeous - really warm and spicy.

elizabethw's picture
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I made a huge pan of this for a fireworks party at my son's school and sold it all. Many people commented how good it was and several asked for the recipe.

clhemmings's picture
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Very nice, I added two birdseye chillies - a really nice way to use up pumpkin.

naomimarks's picture
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This soup is delicious - it's so easy to make and I love it!

mrschicken's picture
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Sorry forgot to rate it!

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