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Thai Pumpkin Soup

Thai Pumpkin Soup

The perfect winter warmer my spicy Thai Pumpkin Soup!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Servings 4


  • 1 kg Butternut Pumpkin, peeled, cut into 2cm cubes
  • 2 tbsp Red Curry Paste
  • 250 ml can coconut cream
  • 1/4 cup roughly chopped fresh coriander leaves
  • 2 cups Chicken or Vegetable Stock


  • Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until the paste starts to stick to the bottom of the pan.
  • Add coconut cream. Cook, stirring, for 1 minute.
  • Add Stock and bring to the boil.
  • Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened.
  • Remove from heat and set aside for 5 minutes.
  • Blend with a stick mixer or food processor until smooth. Season with salt and pepper. Top with coriander.


I like to serve with a dollop of natural yogurt. If you like it spicy you can add more of the curry paste to taste.
All of the ingredients for this recipe can be found at your local Farmers Markets.
I have used a simple jar of Thai Red Curry Paste but I would love to learn how to make my own from scratch.
Thai Pumpkin Soup
Keyword Pumpkin, recipes for pumpkin