4 Ingredients l Thai Pumpkin Soup l Website

Thai Pumpkin Soup

Posted by Kim McCosker on

Thai Pumpkin Soup

Serves 4 people


  • 1 kg butternut pumpkin (peeled and diced)
  • 2 tablespoons red curry paste
  • 270 ml coconut cream
  • 1/4 cup chopped coriander


  • In a large saucepan, cook the pumpkin and red curry paste until it starts to stock
  • Add the coconut cream and top with enough water to come level with the pumpkin
  • Bring to a gentle boil
  • Reduce to a simmer and cook until the pumpkin is soft and mushy, 30 to 40 minutes
  • Cool for 10 minutes before using a stick blender to puree
  • Season to tase and fold in the coriander

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