Thai Pumpkin Soup

Posted by Valeria Ramirez on

Beat the (almost) winter chill with this soul warming bowl of goodness. Rich in antioxidants, vitamins, fibre and good fats, this is my go to soup for when I'm strapped for time.

Prep Time: 5 mins | Total Time: 5 mins | Serves: 2


  • 1kg butternut pumpkin, peeled, cut into 1.5cm pieces
  • 2 tablespoons of my Red Thai Curry Paste or any store bought Thai style curry paste (you can use store bought) 
  • 270ml can coconut cream
  • 1/4 cup roughly chopped fresh coriander leaves 


  1. Heat a large saucepan over medium heat. Add pumpkin and curry paste.

  2. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.

  3. Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.

  4. Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander.

  5. Serve and enjoy with a fresh slice of crunchy of sourdough.

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