VegetarianThai

Thai Pumpkin Soup

Name: Thai Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 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

Thai Pumpkin Soup is a classic Thai vegetarian that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Pumpkin, Sunflower Oil, Onion, Ginger, Lemongrass, Thai Red Curry Paste, Coconut Milk, Vegetable Stock, Lime juice and Red Chilli, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Thai cooking, the dish focuses on celebrated for its harmonious balance of sweet, sour, salty, and aromatic heat.

In authentic Thai tradition, Thai Pumpkin Soup is best presented with fragrant jasmine rice and fresh cooling herbs.

If you enjoy authentic Thai cooking, be sure to also explore our recipe for Thai Coconut & Veg Broth.

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Ingredients

Pumpkin1.5kg
Sunflower Oil4 tsp
Onion1 sliced
Ginger1 tbsp grated
Lemongrass1
Thai Red Curry Paste4 tablespoons
Coconut Milk400ml
Vegetable Stock800ml
Lime juiceTo taste
SugarTo taste
Red ChilliTo serve

Step-by-Step Instructions

9 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Heat oven to 200C/180C fan/gas 6.

Step 2🥧 Bake⏱️ 30 mins

Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

Step 3

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.

Step 4⏱️ 8-10 mins

Gently cook for 8-10 mins until softened.

Step 5🥄 Mix⏱️ 1 min

Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.

Step 6🍲 Simmer⏱️ 5 mins

Bring to a simmer, cook for 5 mins, then fish out the lemongrass.

Step 7

Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.

Step 8

Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.

Step 9✨ Serve

Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Thai Pumpkin Soup reflects the timeless heritage of traditional Thai home cooking, celebrated for its harmonious balance of sweet, sour, salty, and aromatic heat. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown pumpkin in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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