Thai pumpkin soup

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.

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This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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