Thai pumpkin soup

Thai pumpkin soup

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(120 ratings)

Prep: 25 mins Cook: 40 mins


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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  • 1½ kg pumpkin or squash, peeled and roughly chopped



    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



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

  • 1 tbsp grated ginger



    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



    The same shape, but smaller than…

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


  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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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.
10th Aug, 2015
Lovely soup delicious ,will defo be making again .
egreenwood20's picture
11th Jan, 2015
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.
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.
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.
16th Nov, 2014
One of the nicest soups I've ever tasted. I will definitely be making this again!
16th Nov, 2014
One if the nicest soups I've ever eaten. Will definitely be making this again!
27th Oct, 2014
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.
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.
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.


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