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Thai pumpkin soup

Thai pumpkin soup

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A star rating of 4.8 out of 5.148 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Make the most of autumn's harvest with this warming, seasonal soup

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal192
fat15g
saturates10g
carbs11g
sugars9g
fibre4g
protein4g
low insalt0.94g
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Ingredients

  • 1.5kg pumpkin or squash, peeled and roughly chopped
  • 4 tsp sunflower oil
  • 1 onion, sliced
  • 1 tbsp grated ginger
  • 1 lemongrass, bashed a little
  • 3-4 tbsp Thai red curry paste
  • 400ml can coconut milk
  • 850ml vegetable stock
  • lime juice and sugar, for seasoning
  • 1 red chilli, sliced, to serve (optional)

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
IS PUMPKIN HEALTHY?
Pumpkin is rich in vital vitamins and minerals. Discover what makes pumpkin so good for you by reading our guide to the health benefits of pumpkin, plus the best healthy pumpkin & squash recipes.

Goes well with

Recipe from Good Food magazine, October 2010

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Overall rating

A star rating of 4.8 out of 5.148 ratings
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