Nina's Thai Pumpkin Soup

    1 hour 5 minutes

    A good way to change up pumpkin soup! Great for those who like a good bit of spice but can been adjusted to taste. Even my boyfriend who does not like pumpkin enjoyed this one!

    8 people made this

    Serves: 4 

    • 1 large butternut pumpkin
    • 2-3 cups water or chicken stock
    • 1 1/2 cans low fat coconut cream
    • 2 tablespoons good quality red Thai curry paste
    • 1 medium red chilli, finely diced
    • sprig of fresh basil (to serve)

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Dice your pumpkin to medium sized pieces. Put into a large soup pot along with the Thai curry paste and the diced chilli and fry for approximately 5 minutes, or until the pumpkin begins to soften.
    2. Add the water or chicken stock until the pumpkin is covered, depending on the size of your pumpkin you may need more or less stock. Bring to the boil and and continue to cook for approximately 30 minutes or until the pumpkin has softened.
    3. Process the mixture with either a food processor or a hand mixer (either works fine) until the mixture is smooth. Return the mixture to the heat and pour in the coconut milk. Depending on the level of heat you want, you can increase or decrease the amount heat in the dish.
    4. Serve with fresh basil leaves.


    Try and pick a good quality authentic Thai curry paste, rather than a generic brand.

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