Thai pumpkin soup
personRecipeLibrary
Thai Vegetarian recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicThai speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53210.
Provider record: TheMealDB meal 53210 · updated 2025-11-19 20:42:29
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 1.5kg Pumpkin
- 4 tsp Sunflower Oil
- 1 sliced Onion
- 1 tbsp grated Ginger
- 1 Lemongrass
- 4 tablespoons Thai Red Curry Paste
- 400ml Coconut Milk
- 800ml Vegetable Stock
- To taste Lime juice
- To taste Sugar
- To serve Red Chilli
Video
YouTubeDirections
- Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.