Thai pumpkin soup

Thai pumpkin soup

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(104 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
  • 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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egreenwood20's picture
egreenwood20
11th Jan, 2015
2.55
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
27th Oct, 2015
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
25th Jan, 2015
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
16th Nov, 2014
5.05
One of the nicest soups I've ever tasted. I will definitely be making this again!
lseastwood
16th Nov, 2014
5.05
One if the nicest soups I've ever eaten. Will definitely be making this again!
Carlyt_8910
27th Oct, 2014
5.05
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
19th Oct, 2014
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
12th Oct, 2014
Didn't read recipe properly. Chopped up lemongrass and added. Forgot to remove it. However although soup a bit whiskery. It tasted nice.
Katyadoma
15th Feb, 2014
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
27th Nov, 2013
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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