Thai pumpkin soup

Thai pumpkin soup

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(83 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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lseastwood's picture
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One of the nicest soups I've ever tasted. I will definitely be making this again!

lseastwood's picture
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One if the nicest soups I've ever eaten. Will definitely be making this again!

Carlyt_8910's picture
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Was bloody lovely! I only had 400g of pumpkin so I reduced the stock to 500ml and used less ginger. Me and my fiancé wolfed it down.

patsyminx's picture

Delicious. Thai flavours a great idea to enhance pumpkin which can be quite bland . Next time might try for reduced fat coconut milk to make it slightly heathier . Chicken or turkey left overs might go nicely too for carnivores.

homemadebread's picture

Didn't read recipe properly. Chopped up lemongrass and added. Forgot to remove it. However although soup a bit whiskery. It tasted nice.

Katyadoma's picture

This soup is absolutely outstanding. Asian flavors add new tast to the pumpkin. I like pumpkin but pumpkin soup is always pumpkin soup - nothing new in every restorant in many countries. So I cook this soup every month and my family and friends just love it:) it's easy to make. thank you for the receipt!

aft's picture

This was a lovely soup. I used 1 600g butternut, 1 yellow Sweet Potato and 1 orange Sweet Potato. I also used most of the coconut milk 400 ml (light) and 600ml of vege stock. My paste was Thai Green, not red. My husband said it tasted like restaurant quality soup.

mazzizapsycho's picture

This is the second time I've made this - for some reason I only ever buy pumpkin for Halloween - and it is as delicious and even easier than I remembered. Definitely worth buying pumpkin (or butternut squash) especially for! I didn't have quite enough pumpkin so added a little red bell pepper.

Ahmed01's picture

I have to say I took a double take when I saw 3-4 tablespoons of thai red curry paste - this seemed way too much and it is totally down to which paste you use. I should have done the taste test after just one teaspoon of our Mae Ploy paste as I totally killed this soup with too much curry paste, stupidly following the recipe by the book! Never again - what a waste of an afternoon and some decent ingredients!

cecily pigeon's picture

Delicious made with butternut squash, which I didn't bother to peel as I'm too lazy. I'm sure the amount of heat depends on the brand of curry paste you use - I used Thai Taste red curry paste from Waitrose, Waitrose low fat coconut milk and lots of fresh lime juice and the soup was just perfect, spicy in a good way.

kazak's picture

meant to put 5 stars about thai pumpkin soup sorry!

kazak's picture

this thai pumpkin soup is worth the effort and chopping! Wow! delish.

lilyjane's picture

Really easy to make and surprisingly tasty, as most pumpkin soups I've eaten seemed to be a bit bland. This one will definitely be cooked again.

NB88's picture

This soup was absolutely delicious. Highly recommended.

cassie8756's picture

Lovely soup. Will be a regular in our household.

autumnlight's picture

I usually don't like pumpkin/squash soups as I find them too sweet, but the chilli and lime juice saved this for me. Lovely.

sylvette's picture

Made this twice now and it was a hit both times! The texture is really comforting and the flavours are beautiful. Thoroughly recommend it.

hartingdon's picture

This is delicious! I didn't gave and red curry paste so I used 2tsp of Thai 7 spice and I also used creamed lemongrass from a jar. I also used half-fat coconut milk. Definitely will make this again!

kfurber's picture

We loved this - I think the heat depends a lot upon the thai red paste used. I had a Sainsbury's own brand - 3tbsp of that gave a pleasant but by no means overwhelming heat - next time will use 4. A lovely smooth, warming soup, perfect now that the nights are drawing in - thank you BBCGoodFood you've done it again!

ststace's picture

Loved this soup, substituted butternut squash for the pumpkin. Not sure if our Thai Curry Paste is quite hot, but we put 1 tablespoon in and it was very hot. Maybe a little less next time, I will definitely be making this again.

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