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Thai Pumpkin Soup

A community recipe by

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This is a scrummy little number that I got from a food magazine...I'll be checking it out a.s.a.p, as a vegetarian (who eats fish), I love to find new and delicous recipes were vegies are the starring role. Prep time: 5 mins Cook time: 35 mins


Serves: : 4

  • 2 tablespoons oil
  • 1 chopped onion
  • 1 tablespoon mild red thai curry paste
  • 595 grams pumpkin (seeded and cubed)
  • 1000 millilitres vegetable broth
  • 280 millilitres coconut cream (one can)
  • 1 lime (juiced)
  • 3 sprigs cilantro (to serve)


Thai Pumpkin Soup is a community recipe submitted by confest_lover and has not been tested by so we are not able to answer questions regarding this recipe.

  • Heat oil in a large pan. Cook onion and curry paste over medium heat until onion is soft.
  • Add pumpkin and stock. Bring to the boil, reduce heat and simmer for 30 minutes until pumpkin is very soft.
  • Cool slightly Puree in a food processor or with a handheld blender until smooth.
  • Return to pan and add coconut cream and lime juice. Reheat over low heat.
  • Spoon into bowls. Sprinkle with coriander.
  • NOTE: You could use a mild curry powder in place of the red curry paste if you prefer.

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