Thai Pumpkin Soup


  • Butternut Pumpkin - 1kg
  • Chicken, Stock - 2 Cups
  • Coconut Milk - 2 Cups
  • Onion, Chopped - 2
  • Red Curry Paste - 1 1/2 tbsp

Prepare the Ingredients

Start by peeling the pumpkin(s) and dicing them into chunks.

Creating the Base

In a large soup pot, start frying the curry paste, and onions in some oil, once browned, add in the pumpkin, coconut milk, and stock. Let this simmer on the stove for about 15-20 mins.

Puree and Serve

Once the pumpkin is soft and cooked through, use a blender to mix it all together until smooth and creamy. Return to the pan to heat, and then serve.

Thai Pumpkin Soup
Thai Pumpkin Soup Thai Pumpkin Soup
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Recipe Comments and Tips

I made this soup on the weekend to share with friends! Simple to make and delicious! everyone loved it!

couple of things - any pumpkin works fine and any amount like 700g-1.5 kg would be fine.

also i used 800ml of coconut milk (becuase that was 2 tins and didn't want to waste any) and around 2Tbspns of curry paste -

i mean it all works.

You know me - i don't like to be restrictive with my recipies! - Jack

Made this for mothers day lunch - So easy and quick!
A yummy revamp of ordinary pumpkin soup! - Megan

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