Thai pumpkin soup

Thai pumpkin soup

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(110 ratings)

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
    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.

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Comments, questions and tips

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maartjevdm
21st Mar, 2018
5.05
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
imidurski
1st Feb, 2018
5.05
Add 1 Tbsp fish sauce (more or less to taste) instead of salt, top with chopped peanuts and cilantro or cilantro pesto.
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

Pages

maartjevdm
21st Mar, 2018
5.05
I'm not sure on the portion size used. Roughly how many millilitre is one portion of this soup if you would be eating it as a main meal without any sides such as bread?
goodfoodteam's picture
goodfoodteam
22nd Mar, 2018
Thanks for your question, this recipe serves six as a starter. We'd suggest as a main course you'd get 3 - 4 portions depending on how hungry you are!
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!