Thai Pumpkin Soup
A creamy Thai-style pumpkin soup with red curry paste, coconut milk, lemongrass, and a fresh chilli finish.
- 55 min
- 310 kcal
- Vegetarian
- Thai
- Soup
Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 6 servings
Tap what you already have.
Steps
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Step 1:
Heat the oven to 200C/180C fan/gas 6.
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Step 2:
Toss the pumpkin in a roasting tin with half the sunflower oil and seasoning.
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Step 3:
Roast for 30 minutes, until golden and tender.
30 min -
Step 4:
Meanwhile, heat the remaining oil in a pan with the sliced onion, grated ginger, and lemongrass.
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Step 5:
Cook gently for 8–10 minutes, until softened.
8–10 min -
Step 6:
Stir in the Thai red curry paste and cook for 1 minute.
1 min -
Step 7:
Add the roasted pumpkin, all but 3 tablespoons of the coconut milk, and the vegetable stock.
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Step 8:
Bring to a simmer and cook for 5 minutes.
5 min -
Step 9:
Remove the lemongrass.
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Step 10:
Cool for a few minutes, then blend until smooth with a hand blender, or blend in batches in a large blender.
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Step 11:
Return the soup to the pan and heat through.
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Step 12:
Season with salt, pepper, lime juice, and sugar if needed.
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Step 13:
Serve drizzled with the remaining coconut milk and scattered with red chilli, if desired.
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