Recipe: Thai pumpkin soup

Thai style pumpkin soup recipe |

When Granny hands you a massive pumpkin, fresh out of her garden, you’re in no position to refuse her generosity. You are in a position however, to make a deliciously warming Thai-style pumpkin soup!

In season: Pumpkin |

Recipe: Thai-style pumpkin soup

Serves 6 | Give yourself an hour or so to make this one happen

  • 1.2kg of peeled pumpkin
  • 1 red onion, sliced or diced
  • 400ml coconut milk
  • 1L stock (chicken or veggie)
  • 2-3 tblsp red curry paste (Look for one without added sugar & other nonsense. Or make your own)
  • 1-2 tblsp minced ginger
  • Splash of fish sauce
  • Juice of 1/2 a lemon
  • To serve: Chopped herbs, spinach, leftover cooked protein & toasted pumpkin seeds

Chop your pumpkin into even 1-inch cubes. It doesn’t have to be perfectly pretty but evenly sized cubes will make life easier for you. Now, you can either steam or roast your pumpkin: I think optimal deliciousness is always found from within your roasting tray but if you’re short on time, feel free to get a boil up. Either way, cook your pumpkin until it’s soft when poked with a fork. This will take up to 30 minutes, depending on your method & the size of your cubes.

When the pumpkin is approaching the pointy end of done, add a splash of oil and your curry paste to a cold stock pot. As it warms to a medium heat, combine in your ginger, onion and a pinch of salt. Once the onion starts to soften, add your cooked pumpkin, stock, fish sauce and squeeze of lemon and bring to a simmer. Add the coconut milk and stir through, continuing to simmer for around 10 minutes.

Toasted pumpkin seeds |

Turn the heat off and, using your immersion/stick blender (kitchen essential!), puree up your mixture. If you prefer a thinner soup, you may wish to add a little extra milk or stock as you blend. I love a good thick soup though.

I ladled my soup over a sliced up leftover chicken thigh and a handful of baby spinach and topped it with chopped fresh mint and toasted pumpkin seeds. And the best bit? There’s plenty leftover for work lunches!

Thai pumpkin soup |

I’d love to know if you make it!

x Liz

Photo note: All by me, on my trusty iPhone & slightly touched up with the ABM Actions.

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