Serves 6
65 min
Thai Pumpkin Soup
Recipe GLPR78980c24cf2b0a
A vibrant and aromatic Thai-inspired pumpkin soup featuring roasted pumpkin combined with coconut milk, ginger, lemongrass, and red curry paste. The vegetables are roasted until golden and tender, then simmered with fragrant aromatics to create a smooth, creamy soup balanced with lime juice and a touch of sugar. Serve topped with a drizzle of coconut milk and fresh red chilli slices for added heat and flavor.
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Ingredients
1½ kg pumpkin or squash, peeled and roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass stalk, lightly bruised
3-4 tbsp Thai red curry paste
400 ml canned coconut milk
850 ml vegetable stock
Fresh lime juice, to taste
Sugar, to taste
1 red chilli, sliced, to serve (optional)
Directions
Preheat your oven to 200°C (180°C fan or gas mark 6). Place the pumpkin or squash pieces in a roasting tin, drizzle with half the sunflower oil, season with salt and pepper, and toss to coat evenly. Roast for about 30 minutes, stirring halfway through, until the pumpkin is golden brown and very tender.
While the pumpkin roasts, heat the remaining sunflower oil in a large pot over medium heat. Add the sliced onion, grated ginger, and bruised lemongrass stalk. Cook gently for 8-10 minutes, stirring occasionally, until the onion becomes soft and translucent.
Stir the Thai red curry paste into the onion mixture and cook for about 1 minute, stirring constantly, until the paste is fragrant and well combined with the aromatics.
Add the roasted pumpkin pieces to the pot along with most of the coconut milk (reserving about 3 tbsp for garnish) and the vegetable stock. Bring the mixture to a gentle simmer, then cook uncovered for 5 minutes to allow the flavors to meld.
Remove the pot from heat and locate and remove the lemongrass stalk. Allow the soup to cool for a few minutes, then use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return to the pot.
Gently reheat the blended soup over medium heat until it reaches a gentle simmer. Taste and adjust the seasoning by adding salt, pepper, fresh lime juice, and a pinch of sugar as needed to balance the flavors.
Ladle the soup into bowls and serve hot, drizzling each portion with some of the reserved coconut milk and scattering sliced red chilli on top if desired.
