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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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!
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.
26th Nov, 2013
This is the second time I've made this - for some reason I only ever buy pumpkin for Halloween - and it is as delicious and even easier than I remembered. Definitely worth buying pumpkin (or butternut squash) especially for! I didn't have quite enough pumpkin so added a little red bell pepper.
11th Nov, 2013
I have to say I took a double take when I saw 3-4 tablespoons of thai red curry paste - this seemed way too much and it is totally down to which paste you use. I should have done the taste test after just one teaspoon of our Mae Ploy paste as I totally killed this soup with too much curry paste, stupidly following the recipe by the book! Never again - what a waste of an afternoon and some decent ingredients!
cecily pigeon
4th Nov, 2013
Delicious made with butternut squash, which I didn't bother to peel as I'm too lazy. I'm sure the amount of heat depends on the brand of curry paste you use - I used Thai Taste red curry paste from Waitrose, Waitrose low fat coconut milk and lots of fresh lime juice and the soup was just perfect, spicy in a good way.
4th Nov, 2013
meant to put 5 stars about thai pumpkin soup sorry!
4th Nov, 2013
this thai pumpkin soup is worth the effort and chopping! Wow! delish.
4th Nov, 2013
Really easy to make and surprisingly tasty, as most pumpkin soups I've eaten seemed to be a bit bland. This one will definitely be cooked again.
3rd Nov, 2013
This soup was absolutely delicious. Highly recommended.
1st Nov, 2013
Lovely soup. Will be a regular in our household.


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