Thai pumpkin soup

Thai pumpkin soup

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(108 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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20th Mar, 2013
Absolutely delicious soup. Will definitely make it again and again. :-)
11th Feb, 2013
Made this soup tonight. Was A MAZ ING! Warming, different flavours coming through. Absolutely lovely, although I emptied a whole can of coconut milk into it! Yum!
9th Feb, 2013
So delicious - the best soup I've ever had. It's just sad that you can only get pumpkins at halloween, otherwise I'd have this all winter.
22nd Jan, 2013
Did half the recipe and worked well - used Thai fish sauce instead of sugar as another reviewer recommended, and used ground ginger as no fresh in. Lovely kick to it (homemade curry paste - and teaspoons not tablespoons as others mentioned!) and creamy. Very filling.
20th Jan, 2013
Made this last night, use squash didnt bother to roast it - instead of sugar added a splash of fish sauce instead of sugar - it was Awesome!
4th Jan, 2013
Gorgeous soup. I added a little coriander, because I love it, and some chopped chillies, because I like heat. I will make this time and time again.
2nd Jan, 2013
very very good
13th Dec, 2012
Good spicy pumpkin soup - also came out quite thick for me, but no complaints there
ssusienash's picture
3rd Dec, 2012
Cooked this for a dinner party starter, with some of the 27lb pumpkin that we grew. It was delicious
23rd Nov, 2012
Made this for everyone at work. They went mad for it!! Used butternut squash and half the stock for a thicker soup as the suggested 850ml was way too much. But then I like my soups on the thick side


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