Thai pumpkin soup

Thai pumpkin soup

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(119 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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thestubbs
30th Oct, 2010
5.05
Made this with the insides of our halloween pumpkin (that we threw out last year)....what a great recipe. Kids enjoyed it too!
ruthmary
6th Oct, 2010
5.05
Lovely soup - used butternut squash & green curry paste so not as spicy. Good for gluten & dairy free diet. Will make again Ruth MT
kistfj
5th Oct, 2010
5.05
wonderful deep flavour, spicey but not too much, excellent autumn recipe
bethocallaghan
2nd Oct, 2010
A nice warming lunchtime soup. Very Good.
amccoubrey
2nd Oct, 2010
5.05
Made this for lunch today - yummy!
pipmanley
2nd Oct, 2010
5.05
Very nice soup and have ben asked to make it again. Its a hit !!
gillkil
30th Sep, 2010
4.05
I also have made a large batch which I have taken into work to FEED my colleagues. Very nice warming soup and very easy to make.
macnearpath
22nd Sep, 2010
5.05
I made a large batch of this and take it into work for lunch. I have passed the recipe on to ALL my colleagues who love it too!
tracyann
17th Sep, 2010
5.05
This is a really delicious soup. The heat from the curry paste balances the sweetness of the squash. Freezes beautifully too.

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