Thai pumpkin soup

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• IndiePrincess

  10 October 2011

  IndiePrincess rated and commented on this recipe

  

  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

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• dartmoorgirl

  14 October 2011

  dartmoorgirl rated and commented on this recipe

  

  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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• jac

  16 October 2011

  jac rated this recipe

  

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• Bobbby

  17 October 2011

  Bobbby rated and commented on this recipe

  

  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.

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• Mrsnoonoo

  24 October 2011

  Mrsnoonoo rated and commented on this recipe

  

  Lovely soup - will be making this again very soon

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• Laurenamy1

  31 October 2011

  Laurenamy1 rated and commented on this recipe

  

  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.

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• bettylarouge

  31 October 2011

  bettylarouge rated and commented on this recipe

  

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

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• Martin

  01 November 2011

  Martin rated and commented on this recipe

  

  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.

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• Matthew

  01 November 2011

  Matthew rated and commented on this recipe

  

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

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• MrCheddar

  02 November 2011

  MrCheddar commented on this recipe

  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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• Lolly

  06 November 2011

  Lolly rated and commented on this recipe

  

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

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• C Lawley-Woods

  11 November 2011

  C Lawley-Woods rated and commented on this recipe

  

  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!

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• Mathilde

  20 November 2011

  Mathilde rated this recipe

  

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• Mathilde

  24 November 2011

  Mathilde rated this recipe

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• Dave Franklin

  21 December 2011

  Dave Franklin rated and commented on this recipe

  

  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 ;-)

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• mornaw

  31 December 2011

  mornaw rated and commented on this recipe

  

  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.

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• Sammy V

  18 January 2012

  Sammy V rated and commented on this recipe

  

  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.

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• star

  12 February 2012

  star rated and commented on this recipe

  

  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

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• Jenni

  28 February 2012

  Jenni commented on this recipe

  this soup is divine.............I used Pataks extra hot curry paste instead of the Thai red, and only 3-4 teaspns superb

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• Jen

  31 March 2012

  Jen rated and commented on this recipe

  

  Delicious!

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Ingredients

• 1.5kg 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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 25 mins

Cook 40 mins

Vegetarian

Ingredients

• 1.5kg 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)

Per serving

192 kcalories, protein 4.0g, carbohydrate 11.0g, fat 15.0 g, saturated fat 10.0g, fibre 4.0g, sugar 9.0g, salt 0.94 g

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