Thai pumpkin soup

Thai pumpkin soup

  • 1
  • 2
  • 3
  • 4
  • 5
(105 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mazzizapsycho
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.
Ahmed01
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.
kazak
4th Nov, 2013
meant to put 5 stars about thai pumpkin soup sorry!
kazak
4th Nov, 2013
this thai pumpkin soup is worth the effort and chopping! Wow! delish.
lilyjane
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.
NB88
3rd Nov, 2013
This soup was absolutely delicious. Highly recommended.
cassie8756
1st Nov, 2013
Lovely soup. Will be a regular in our household.
autumnlight
31st Oct, 2013
I usually don't like pumpkin/squash soups as I find them too sweet, but the chilli and lime juice saved this for me. Lovely.
sylvette
29th Oct, 2013
Made this twice now and it was a hit both times! The texture is really comforting and the flavours are beautiful. Thoroughly recommend it.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.