Thai pumpkin soup

Name: Thai pumpkin soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: thai
Ingredients: 1.5 kg Pumpkin; 4 tsp Sunflower Oil; 1 sliced Onion; 1 tbsp grated Ginger; 1 Lemongrass; 4 tablespoons Thai Red Curry Paste; 400 ml Coconut Milk; 800 ml Vegetable Stock; To taste Lime juice; To taste Sugar; To serve Red Chilli

A classic Thai vegetarian from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

136

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Thai Vegetarian in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/thai-pumpkin-soup

Ingredients

1.5 kgPumpkin
4 tspSunflower Oil
1 slicedOnion
1 tbsp gratedGinger
1Lemongrass
4 tablespoonsThai Red Curry Paste
400 mlCoconut Milk
800 mlVegetable Stock
To tasteLime juice
To tasteSugar
To serveRed Chilli

Instructions

01
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.
02
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.