Thai pumpkin soup
Thai pumpkin soup is a velvety, aromatic bowl of comfort, its silky texture enriched by the natural sweetness of roasted pumpkin. A bright squeeze of fresh lime lifts the earthy depth of coconut milk and warming spices like cumin and coriander, while a sprinkle of toasted pumpkin seeds adds a satisfying crunch. The dish balances richness with a subtle tang, making it ideal for chilly evenings when only something deeply satisfying will do. Worth the effort for its vibrant flavors and cozy appeal, it’s a simple yet impressive way to bring a taste of Thailand to the table.
Ingredients
- Pumpkin1.5kg
- Sunflower Oil4 tsp
- Onion1 sliced
- Ginger1 tbsp grated
- Lemongrass1
- Thai Red Curry Paste4 tablespoons
- Coconut Milk400ml
- Vegetable Stock800ml
- Lime juiceTo taste
- SugarTo taste
- Red ChilliTo serve
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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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