Thai Pumpkin Soup

    45 minutes

    Pumpkin soup meet Thailand with this super tasty pumpkin soup recipe that is still as easy to make as ever but with wild new flavours.


    Northern Territory, Australia
    14 people made this

    Serves: 4 

    • 4 cups water
    • 2 chicken stock cube
    • 2 tablespoons Thai red curry paste
    • 1 pumpkin, peeled and diced
    • 1 onion, diced
    • 2 potatoes, diced
    • 1 carrot, diced
    • 5cm ginger, grated
    • 6 cloves garlic, crushed
    • 1 tin (400ml) coconut cream

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large saucepan bring the water, stock cube and curry paste to a boil. Add the pumpkin, onion, potatoes, carrot, ginger and garlic. Simmer for 30 minutes or until all the vegetables are soft.
    2. Using an immersion blender or passing batches through a normally blender, puree the soup until smooth. Return to the saucepan and reheat with most of the coconut cream.
    3. To serve, ladle into bowls and garnish with a dollop of the remaining coconut cream.

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