Thai pumpkin soup

Thai pumpkin soup

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(81 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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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!

mrschicken's picture
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Lovely warming soup with nice spicey flavour

thestubbs's picture
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Made this with the insides of our halloween pumpkin (that we threw out last year)....what a great recipe. Kids enjoyed it too!

ruthmary's picture
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Lovely soup - used butternut squash & green curry paste so not as spicy.
Good for gluten & dairy free diet.
Will make again
Ruth MT

kistfj's picture
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wonderful deep flavour, spicey but not too much, excellent autumn recipe

bethocallaghan's picture

A nice warming lunchtime soup. Very Good.

amccoubrey's picture
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Made this for lunch today - yummy!

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