Thai-Style Pumpkin Soup
Once you have made pumpkin soup with these Thai flavourings of lime, lemongrass and coconut you’ll never want to make any other kind of pumpkin soup!
  Serves:  6       Print   FavoriteLoading Add to My Favourites
  • 1 kg (35 oz) pumpkin flesh, cubed
  • 800 ml (28 fl oz) vegetable stock
  • 400 ml (14 fl oz) creamy coconut milk
  • 1 onion, chopped
  • 3 tbsp Thai Red Curry paste
  • 2 tsp ginger paste or grated ginger
  • 1 tsp lemongrass paste or chopped lemongrass
  • Juice of 1 lime
  • 6 tbsp vegetable oil
  • Salt
  • Pepper
  • Sugar
  • Red chilli (for garnish)
  1. Put the pumpkin in a roasting pan and drizzle on about 4 tbsp of the vegetable oil. Shake well to coat the pumpkin. Roast in the oven at 190°C for 30 minutes.
  2. Heat 2 tbsp of oil in a pan. Add the onions, ginger and lemongrass. Cook gently over a low heat for 10 minutes to soften the onions.
  3. Add in the curry paste and cook for 1 minute.
  4. Add in the roasted pumpkin, the stock and most of the coconut milk – keep a couple of tbsp behind for garnish.
  5. Bring to the boil and simmer gently for 5 minutes.
  6. Allow to cool slightly before processing with a hand blender or food processor.
  7. Season with salt, pepper and a couple of pinches of sugar. Add in the lime juice, bring back to the boil and serve.
Titli's Tips
Garnish by dribbling in a little of the reserved coconut milk and add a few thin slices of red chilli. You can make the soup spicier or milder by adjusting the amount of curry paste you add, but 3 tbsp should be OK for most palates.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 329 16%
Calories from Fat 272
Total Fat 30.3g 46%
Saturated Fat 16.4g 82%
Unsaturated Fat 12.9g
Amount Per Serving       % Daily Value
Total Carbohydrate 16.9g 5%
Dietary Fibre 2.7g 10%
Sugars 5.4g
Protein 3.6g 7%
Cholesterol 0.1mgs 0%
Percent Daily Values based on a 2,000 calorie diet.