Thai · vegetarian

Thai pumpkin soup

Name: Thai pumpkin soup
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5kg Pumpkin; 4 tsp Sunflower Oil; 1 sliced Onion; 1 tbsp grated Ginger; 1 Lemongrass; 4 tablespoons Thai Red Curry Paste; 400ml Coconut Milk; 800ml Vegetable Stock; To taste Lime juice; To taste Sugar; To serve Red Chilli

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Pumpkin1.5 kg
Sunflower Oil4 tsp
Onion1
Ginger1 tbsp
Lemongrass1
Thai Red Curry Paste4 tbsp
Coconut Milk400 ml
Vegetable Stock800 ml
Lime juice
Sugar
Red Chilli

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.