Thai pumpkin soup

Thai pumpkin soup

By James Martin
  • 1
  • 2
  • 3
  • 4
  • 5
(104 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
oilean
18th Nov, 2016
5.05
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
6th Nov, 2016
3.8
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
5th Nov, 2016
5.05
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
31st Oct, 2016
5.05
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
23rd Oct, 2016
5.05
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
7th Sep, 2016
5.05
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.. :-)
Jules1909
6th Mar, 2016
5.05
Very nice
horseyh
1st Nov, 2015
5.05
Very tasty soup, recipe spot on
panda87
2nd Sep, 2015
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
10th Aug, 2015
5.05
Lovely soup delicious ,will defo be making again .

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
cookx
13th Nov, 2016
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!