Thai pumpkin soup

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

  • kcal192
  • fat15g
  • saturates10g
  • carbs11g
  • sugars9g
  • fibre4g
  • protein4g
  • salt0.94g
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Ingredients

  • 1½ kg pumpkin or squash, peeled and roughly chopped
    Pumpkin

    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

    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

    Onion

    un-yun

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

  • 1 tbsp grated ginger
    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

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 red chilli, sliced, to serve (optional)

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 (117)

oilean's picture
5

I didn't have fresh lemongrass, so added one tsp of lemongrass paste and used Kanokwan green curry paste as didn't have red one (it's more spicy) and omitted chilli as it was just perfect!

msrh123's picture
3.75

Gorgeous soup, lovely flavours and the coconut milk gives it a thick and creamy texture. The only downside was mine came out far too spicy! I used blue dragon Thai red curry paste and put in 4 tbsps as per the recipe but it's far too fiery! I've had to add extra milk to tone it down a bit. Lovely apart from that!

pipster94's picture
5

After reading the comments I tasted the thai curry paste I was using (Sainsburys) before and found it wasn't that hot so added a chopped chilli. For me this gave the perfect heat and delicious soup!

lauraberns's picture
5

Delicious recipe but just so any strict vegetarians are aware: not all thai red curry pastes are vegetarian as, for example, the Blue Dragon Thai Red Curry Paste contains fish sauce.

susyj's picture
5

Beautiful filling soup. Very flavourful. I added half a red chilli to roasting pan when cooking the pumpkin but to be honest, the soup is spicy enough without it. I live in a rural village and couldn't get lemongrass, but as its already in the curry paste I don't think it's essential. This will definitely become one of our favourite soup recipes.

detente's picture
5

This is delicious and very easy - I've got it on the stove now for the third time!
I've left out the lemongrass because I never have any - and when I roast the pumpkin I sprinkle it with a ground mix of chili flakes & coriander seed instead of salt & pepper.
I also sometimes serve with a dollop of sour cream or cream cheese because decadent!
The only problem is that it's so filling I can't eat seconds or thirds in one sitting.. :-)

horseyh's picture
5

Very tasty soup, recipe spot on

panda87's picture

This was amazing!! I never have success with the first recipe I try, but I won't be looking any further - this was so easy to make and turned out perfectly! I (approximately) halved the recipe as I didn't have a lot of pumpkin. I think this recipe would be quite easy to tweak to your desired taste.

Simone1972's picture
5

Lovely soup delicious ,will defo be making again .

egreenwood20's picture
2.5

Think I must have got something wrong here. The lemongrass was wayyy too overpowering and ended up making the soup very "stringy" which was a horrible texture. If I were to make this again, I would half the lemongrass at least.

RubySky's picture

Yes, it sounds like it would be horrible with all those onion skins, ginger peelings, pumpkin rind, stalks of lemongrass, pumpkin seeds and stringy pumpkin pulp floating around in there.

wkmtca's picture

did you remove the lemon grass as the recipe says to? if you did i can not see where it would be stringy as it isn't left in.

lseastwood's picture
5

One of the nicest soups I've ever tasted. I will definitely be making this again!

lseastwood's picture
5

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

Carlyt_8910's picture
5

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.

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Tips (1)

cookx's picture

I've made this for only 3 people instead of 6 as the recipe states, and added 1 teaspoon of Red Thai Curry Paste + 1 teaspoon of Pesto Rustico (sundried tomatoes). delish!