Thai pumpkin soup

This was my first time making pumpkin soup. Eating pumpkin soup I've had experienced soups that ranged from fantastic (sweet but zingy and spicy) to outright horrendous (tasteless stringy sludge). This soup is the former but it does take a little bit of tweaking depending on your tastes. I used a butternut 1556 grams of it to be precise and I took the skin off. I didn't have fresh lemongrass so I used 1 tsp from a jar (mixture of lemongrass and sunflower oil basically). Didn't have sunflower oil so I used rapeseed oil. Seeing the comments on the curry paste I used 2,5 tbsp which turned out was still a bit much. Next time I think I'll use 1,5-2 tbsp. My curry paste is a freshly made at the thai supermarket. The 2 cartons of coconut milk I used were 250 ml each so I used 750 ml stock. However after using the hand blender I found the soup to be way to thick and to spicy, so I added an additional 100 ml of coconut milk and 250 ml of stock and blended a bit more. It then had an absolutely perfect silky smooth consistency. I used juice of half a lime, 2 tbsp tamari soy sauce, and 2 tsps palm sugar to bring it to taste and with that it is fantastic. I made this to bring to work for lunch and freeze the rest in portions. However, I'm not really sure how much a portion should be, seeing that I only had a taste now and can't gage how filling it is or if the good food portion sizes mentioned are meant as starters or mains? I now divided it into 5 portions of each about 500ml. I'll be serving it with a teaspoon of pumpkin seeds and peanuts on top and a slice of lime on the side

Add 1 Tbsp fish sauce (more or less to taste) instead of salt, top with chopped peanuts and cilantro or cilantro pesto.

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!

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!

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!

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.

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.

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.. :-)

Very nice

Very tasty soup, recipe spot on