Thai pumpkin soup

Thai pumpkin soup

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(140 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


  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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10th Jul, 2020
I used tom yum paste, as i had that at home and it was amazing. Spicy, so didn't need the extra chilli, served it with yogurt to tone down the spiciness. But would definitely make again with whatever thai paste is in the fridge, figure it will be as good!
21st Mar, 2018
This was my first time making pumpkin soup. Eating pumpkin soup I've had experienced soups that ranged from fantastic (sweet but zingy and spicy) to outright horrendous (tasteless stringy sludge). This soup is the former but it does take a little bit of tweaking depending on your tastes. I used a butternut 1556 grams of it to be precise and I took the skin off. I didn't have fresh lemongrass so I used 1 tsp from a jar (mixture of lemongrass and sunflower oil basically). Didn't have sunflower oil so I used rapeseed oil. Seeing the comments on the curry paste I used 2,5 tbsp which turned out was still a bit much. Next time I think I'll use 1,5-2 tbsp. My curry paste is a freshly made at the thai supermarket. The 2 cartons of coconut milk I used were 250 ml each so I used 750 ml stock. However after using the hand blender I found the soup to be way to thick and to spicy, so I added an additional 100 ml of coconut milk and 250 ml of stock and blended a bit more. It then had an absolutely perfect silky smooth consistency. I used juice of half a lime, 2 tbsp tamari soy sauce, and 2 tsps palm sugar to bring it to taste and with that it is fantastic. I made this to bring to work for lunch and freeze the rest in portions. However, I'm not really sure how much a portion should be, seeing that I only had a taste now and can't gage how filling it is or if the good food portion sizes mentioned are meant as starters or mains? I now divided it into 5 portions of each about 500ml. I'll be serving it with a teaspoon of pumpkin seeds and peanuts on top and a slice of lime on the side
1st Feb, 2018
Add 1 Tbsp fish sauce (more or less to taste) instead of salt, top with chopped peanuts and cilantro or cilantro pesto.
18th Nov, 2016
I didn't have fresh lemongrass, so added one tsp of lemongrass paste and used Kanokwan green curry paste as didn't have red one (it's more spicy) and omitted chilli as it was just perfect!
6th Nov, 2016
Gorgeous soup, lovely flavours and the coconut milk gives it a thick and creamy texture. The only downside was mine came out far too spicy! I used blue dragon Thai red curry paste and put in 4 tbsps as per the recipe but it's far too fiery! I've had to add extra milk to tone it down a bit. Lovely apart from that!
5th Nov, 2016
After reading the comments I tasted the thai curry paste I was using (Sainsburys) before and found it wasn't that hot so added a chopped chilli. For me this gave the perfect heat and delicious soup!
31st Oct, 2016
Delicious recipe but just so any strict vegetarians are aware: not all thai red curry pastes are vegetarian as, for example, the Blue Dragon Thai Red Curry Paste contains fish sauce.
23rd Oct, 2016
Beautiful filling soup. Very flavourful. I added half a red chilli to roasting pan when cooking the pumpkin but to be honest, the soup is spicy enough without it. I live in a rural village and couldn't get lemongrass, but as its already in the curry paste I don't think it's essential. This will definitely become one of our favourite soup recipes.
7th Sep, 2016
This is delicious and very easy - I've got it on the stove now for the third time! I've left out the lemongrass because I never have any - and when I roast the pumpkin I sprinkle it with a ground mix of chili flakes & coriander seed instead of salt & pepper. I also sometimes serve with a dollop of sour cream or cream cheese because decadent! The only problem is that it's so filling I can't eat seconds or thirds in one sitting.. :-)
6th Mar, 2016
Very nice


30th Jun, 2019
Can this soup be frozen at all?
goodfoodteam's picture
30th Jun, 2019
Thanks for your question. Yes, this soup can be frozen. All our freezable recipes are marked with a blue star above the nutritional information. Enjoy!
21st Mar, 2018
I'm not sure on the portion size used. Roughly how many millilitre is one portion of this soup if you would be eating it as a main meal without any sides such as bread?
goodfoodteam's picture
22nd Mar, 2018
Thanks for your question, this recipe serves six as a starter. We'd suggest as a main course you'd get 3 - 4 portions depending on how hungry you are!
13th May, 2018
Thanks so much for the answer!
13th Nov, 2016
I've made this for only 3 people instead of 6 as the recipe states, and added 1 teaspoon of Red Thai Curry Paste + 1 teaspoon of Pesto Rustico (sundried tomatoes). delish!
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