Thai Pumpkin Soup

Name: Thai Pumpkin Soup
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 10 ml Lime juice; 1 stalk Lemongrass; 4 tsp Vegetable Oil; 400 ml Coconut Milk; 1 tsp Sugar; 800 ml Vegetable stock; 1 pcs Red Chilli; 4 tbsp Red Curry Paste; 1 tbsp Fresh ginger; 1 pcs Onion; 1.5 kg Pumpkin

1h 10m

4 servings

Simple

Warm up with this aromatic Thai pumpkin soup, a perfect blend of sweet pumpkin, spicy red curry, and fragrant lemongrass. It’s a comforting and vibrant dish, ideal for a cozy autumn evening or as a festive Halloween treat.

Steps

Preheat your oven to 200°C (180°C fan/Gas Mark 6). Cut the pumpkin into chunks, toss with 2 teaspoons of sunflower oil, salt, and pepper, then spread in a roasting tin.

Roast the pumpkin in the preheated oven for 30 minutes, or until it is golden and tender.

While the pumpkin roasts, heat the remaining 2 teaspoons of sunflower oil in a large pan. Add the sliced onion, grated fresh ginger, and lemongrass stalk. Cook gently for 8-10 minutes until the onion has softened.

Stir in the red curry paste and cook for 1 minute. Add the roasted pumpkin, 350ml of coconut milk (reserving 50ml for serving), and the vegetable stock. Bring to a simmer and cook for 5 minutes.

Remove the lemongrass stalk from the pan. Allow the soup to cool for a few minutes, then blend until smooth using a hand blender or in batches in a large blender.

Return the blended soup to the pan and gently heat through. Season with salt, pepper, 10ml of lime juice, and 1 teaspoon of sugar to taste, adjusting as needed.

Serve the soup hot, drizzled with the reserved 50ml of coconut milk and scattered with sliced red chilli, if desired.