Thai Pumpkin Soup
This Thai-inspired pumpkin soup is a comforting and flavorful dish that perfectly blends the sweetness of the roasted pumpkin with the aromatic spices of the curry paste and ginger. The creamy coconut milk adds a richness that complements the bold flavors, making this soup a satisfying meal on its own or as a starter for a cozy dinner. Garnish with a touch of lime juice and red chilli for a hint of freshness and heat.
— Constant Cookbook
Ingredients
- 1.5kg pumpkin or squash, peeled and roughly chopped
- 4 tsp sunflower oil
- 1 onion , sliced
- 1 tbsp grated ginger
- 1 lemongrass , bashed a little
- 3-4 tbsp Thai red curry paste
- 400ml can coconut milk
- 850ml vegetable stock
- lime juice and sugar, for seasoning
- 1 red chilli , sliced, to serve (optional)
Instructions
- 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.
- 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.
Cook Time
40M
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 192 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.94 milligram of sodium
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