Thai-Style Pumpkin Soup

Pumpkin - a great vegetable!

  • Serves 4
  • 10 mins to prepare
  • 35 mins to cook
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1 Tbsp canola oil
400g can light coconut cream
1-2 Tbsp red curry paste (or to taste)
700g peeled, seeded and chopped pumpkin
3 cups chicken or vegetable stock
1 Tbsp brown sugar
1-2 Tbsp lime or lemon juice
Coriander leaves to garnish, optional

Cooking Instructions

Heat the oil together with a 1/4 cup of the coconut cream in a medium sized saucepan. Stir in the curry paste. Cook for 2-3 minutes.

Add the pumpkin and stock. Cover and simmer, until tender. Cool a little then puree in a blender, until smooth.

Return to the saucepan. Add the sugar and remaining coconut cream. Warm thorough. Season with the lime or lemon juice. Garnish.

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