Thai pumpkin soup
A Thai dinner. Ready in about 1 hour 11 minutes. Difficulty: medium.
- 26 minPrep (about)
- 45 minCook (about)
- 1 hr 11 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 3.3 lb pumpkin
- 1 onion
- 1 tbsp ginger
- 1 lemongrass
- ¼ cup thai red curry paste
- 1 ⅔ cups + 1 tsp coconut milk
- 3 ½ cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- To taste lime juice
- To taste sugar
- To serve red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
Sauces & oils
- 1 ½ tbsp sunflower oil
How to make it
Steps in our own plain words.
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Turn the oven on to 400°F (350°F for a fan oven).
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Toss your pumpkin or squash in a roasting tin using half the oil and seasoning.
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Roast for 30 mins till golden and tender.
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While that cooks, put the rest of the oil in a pan with lemongrass, ginger and the onion.
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Cook for 8-10 mins until softened.
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Mix in your curry paste for 1 min, followed by your roasted pumpkin, all but 3 tbsp of your coconut milk and the stock.
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Bring to a simmer.
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Cook for 5 mins.
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Fish out the lemongrass.
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Cool for a few mins.
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Whizz till smooth using a hand blender, or in a big blender in batches.
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Return to your pan to heat through, seasoning with sugar, lime juice, pepper and salt, if it needs it.
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Dish up drizzled with the rest of the coconut milk plus scattered with chilli, if you like.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.