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Thai Pumpkin Soup

Kath Whalen

For Dinner ( Soups )


Published on

20 minutes to prepare and 25 minutes to cook

Serves 4-6


A twist on traditional pumpkin soup ~ this soup has the same rich, creamy texture, with thai flavours giving the soup a little extra 'warmth'. Delicious.


1 tablespoon olive or peanut oil
1 tablespoon yellow thai curry paste (you can use red if you can't find the yellow)
1 medium onion (chopped)
1 celery stalk (chopped)
1 clove garlic (crushed)
2 large potatoes (peeled & diced)
1.5 kg pumpkin (peeled and diced)
1 teaspoon lemon juice
2 kaffir lime leaves
1/2 cup of chopped fresh coriander
Salt and pepper (to taste)
2 cups chicken or vegetable stock (enough to cover vegetables)
1 cup coconut cream or milk


Heat oil in a large saucepan. Add curry paste and stir for a minute to release the flavour. Add onions and garlic and saute until soft. Add remaining vegetables. Cook, stirring for about 5 mins making sure all of the vegetables are coated with the curry paste.

Add lemon juice, stock, salt and pepper, half of the coriander and the 2 kaffir lime leaves and bring to the boil. Reduce heat and simmer for about 20 mins (until pumpkin is soft).

Remove the lime leaves and blend or mash until soup is smooth. Return soup to pan and stir through coconut cream and remaining coriander.

Serve with a swirl of cream and a sprinkle of coriander leaves.


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