Thai pumpkin soup

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• lauracs5

  11 May 2012

  lauracs5 rated this recipe

  

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• Kizmcg

  22 September 2012

  Kizmcg rated and commented on this recipe

  

  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!

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• FrumpyFroggy

  05 October 2012

  FrumpyFroggy rated and commented on this recipe

  

  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.

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• jgtr

  12 October 2012

  jgtr rated and commented on this recipe

  

  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!!

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• Sarah

  13 October 2012

  Sarah rated and commented on this recipe

  

  Whole family loved this recipe.

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• smirnoff36

  20 October 2012

  smirnoff36 rated and commented on this recipe

  

  one of the nicest soups i have ever made so easy to make such lovely flavour i recommend leaving it overnight in the fridge to intensify the flavour and serve with fresh Melba toast for sure make this you wont be dissapointed

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• SavedRecipes

  25 October 2012

  SavedRecipes commented on this recipe

  Very delicious. I used 2 dessert spoons of the curry paste - a touch too much for me. Also suggest using good stock. I roasted 4 garlic cloves with the pumpkin which added a lovely depth to overall soup when l added before blitzing.

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• SavedRecipes

  25 October 2012

  SavedRecipes rated this recipe

  

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• Lillyput

  28 October 2012

  Lillyput rated this recipe

  

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• clara jane

  28 October 2012

  clara jane rated and commented on this recipe

  

  Delicious - can't fault it! Will be cooking for bonfire night.

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• Julie

  04 November 2012

  Julie rated and commented on this recipe

  

  Beautiful recipe, loved by all the family. I used butternut squash rather than pumpkin and light coconut milk...delicious!

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• CarolineBottomley

  04 November 2012

  CarolineBottomley rated and commented on this recipe

  

  Very, very tasty. I made my own thai curry paste, it's very easy and tastes so much better than shop bought http://thaifood.about.com/od/thaicurrypasterecipes/r/redpaste.htm

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• Christine

  05 November 2012

  Christine commented on this recipe

  This was absolutely delicious-my husband who normally hates pumpkin soup loved it so much that I may use it as my Christmas starter this year! I used the inside of the pumpkin the children were carving as I hate throwing all the insides away-it seems such a waste!I also put less curry paste in!!

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• Christine

  05 November 2012

  Christine rated and commented on this recipe

  

  Oops- Guess what I forgot to do :)

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• lizleicester

  08 November 2012

  lizleicester rated and commented on this recipe

  

  Did butternut squash version because pumpkins all gone after Halloween. Forgot to add lime juice at the end despite going out to buy them specially.... Good excuse to do it again, though. Delicious soup.

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• emmabell

  12 November 2012

  emmabell rated and commented on this recipe

  

  I accidentally bought something called a Red Kuri Squash (or Hokkaido here in Germany), and decided to try the soup anyway. Unlike the picture it turned out bright orange, and very sweet. It definitely needed some lime juice to freshen it up a bit - but was very tasty. I would give it five stars, but it was a little too rich for my liking. Next time I will try to make it with actual pumpkin and see if it improves!

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• bumblebee_uk

  15 November 2012

  bumblebee_uk rated and commented on this recipe

  

  I made a few changes: -omitted the curry paste (sick and tired of buying expensive pastes that go mouldy before I get a chance to use them again) -used squash instead of pumpkin -added 2 garlic cloves -used light coconut milk -added lime zest as well as the juice -and added the chilli before blending. Absolutely delicious- good flavours and a velvety smooth texture. Will definitely make this again!

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• foodyLou

  19 November 2012

  foodyLou rated and commented on this recipe

  

  Lovely soup, added an extra chilli before blending and served with homemade garlic croutons, lovely :)

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• Rick

  23 November 2012

  Rick rated and commented on this recipe

  

  Made this for everyone at work. They went mad for it!! Used butternut squash and half the stock for a thicker soup as the suggested 850ml was way too much. But then I like my soups on the thick side

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• susie

  03 December 2012

  susie rated and commented on this recipe

  

  Cooked this for a dinner party starter, with some of the 27lb pumpkin that we grew. It was 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 4g, carbohydrate 11g, fat 15 g, saturated fat 10g, fibre 4g, sugar 9g, salt 0.94 g

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