Thai Pumpkin Soup Recipe

Name: Thai Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pumpkin or 3 lbs squash, peeled and roughly chopped; 4 teaspoons sunflower oil; 1 onion, sliced; 1 tablespoon ginger, grated; 1 stalk lemongrass, bashed a little; 3 -4 tablespoons Thai red curry paste; 1 ⅔ cups coconut milk; 3 ½ cups vegetable stock; lime juice, for seasoning; sugar, for seasoning; 1 red chili pepper, sliced, to serve (optional)

Servings: persons

3 lbs pumpkin or 3 lbs squash, peeled and roughly chopped
4 teaspoons sunflower oil
1 onion, sliced
1 tablespoon ginger, grated
1 stalk lemongrass, bashed a little
3 -4 tablespoons Thai red curry paste
1 ⅔ cups coconut milk
3 ½ cups vegetable stock
lime juice, for seasoning
sugar, for seasoning
1 red chili pepper, sliced, to serve (optional)

1
Heat oven to 400F 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.
3
Gently cook for 8-10 mins until softened.
4
Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.
5
Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
6
Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
7
Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
8
Serve drizzled with the remaining coconut milk and scattered with chili, if you like.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs pumpkin or 3 lbs squash, peeled and roughly chopped, 4 teaspoons sunflower oil, 1 onion, sliced, 1 tablespoon ginger, grated, and more.

Yes, Thai Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Pumpkin Soup

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