Thai pumpkin soup
- 1 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 1kg butternut pumpkin, peeled and roughly diced
- 1 tin (425ml) coconut milk
In a saucepan, heat the oil and fry the curry paste over a medium heat for 2 minutes.
Add the pumpkin to the pan and continue to fry further for 3 minutes.
Pour the coconut milk over the pumpkin and bring to the boil.
Reduce heat and simmer for 20 minutes until pumpkin is soft.
Cool for a few minutes and blend or use a stick mixer to a smooth consistency.
Garnish with coriander and serve.
- Using 2 tablespoons of curry paste gives a very mild flavour. If you want your soup to have a bit of bite, you can add another tablespoon of curry paste.
- If you don’t like chopping and peeling pumpkin, you can halve a butternut pumpkin, remove the seeds and bake it at 180°C for 45 minutes and then scrape out the flesh. This soup uses 2 cups of butternut pumpkin flesh. Just add this after you fry off the curry paste and your soup is almost ready.
Find related soup recipes
- Chicken noodle soup
- Katie’s chicken soup recipe
- Thai lentil and garlic soup recipe
- Red lentil and pumpkin soup recipe
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.