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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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.
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.
28th Oct, 2013
This is delicious! I didn't gave and red curry paste so I used 2tsp of Thai 7 spice and I also used creamed lemongrass from a jar. I also used half-fat coconut milk. Definitely will make this again!
27th Oct, 2013
We loved this - I think the heat depends a lot upon the thai red paste used. I had a Sainsbury's own brand - 3tbsp of that gave a pleasant but by no means overwhelming heat - next time will use 4. A lovely smooth, warming soup, perfect now that the nights are drawing in - thank you BBCGoodFood you've done it again!
14th Oct, 2013
Loved this soup, substituted butternut squash for the pumpkin. Not sure if our Thai Curry Paste is quite hot, but we put 1 tablespoon in and it was very hot. Maybe a little less next time, I will definitely be making this again.
2nd Oct, 2013
I thought this was way too spicy - it was really inedible. This may be because I used low fat coconut milk instead of original though - so more water than milk?
29th Sep, 2013
I have just made this and I think it is lovely. I added a teaspoon of shrimp paste, juice of a lemon and a tbsp of soy sauce and this lifted it completely. Will be making this again!
16th Jul, 2013
I just made this and think it is delicious.... I didnt have red curry paste so substituted it for green curry paste, also used coconut cream instead of milk and the lemon grass i had was in a prebrought jar in slices so i just left them in there and blended them... deliciousness will def make again
2nd Jul, 2013
The way to eat pumpkin soup - spicy and warming. Very nice!
12th May, 2013
Delicious but does turn out like a puree if following the recipe. I added another 400ml can of coconut milk and it was perfect. Very nice indeed.


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