Thai pumpkin soup


I’m a big fan of easy cooking. I’m also a fan of making things from scratch. Which isn’t ideal for a lot of people and takes a while to become a habit, but once you’re used to it it’s actually really cheap, quick and easy.

This Thai Pumpkin Soup fits all of the above categories. It was an experiment that took me 50 mins to make (including prep time), was super simple to cook and the results were totally delicious! I think it will become a bit of a staple at home.

I had to come up with this recipe a bit on the fly as I have to cut all lactose out of my diet for 2 weeks and that sent my dinner plans into a spin. Lucky we had a pumpkin in the cupboard so I thought I’d try something new! Here’s how it goes:



1 x large brown onion

1 x butternut pumpkin

2 x kaffir lime leaves

7 x ice-blocks of green curry paste

2 x cups stock (I used chicken but that’s just cos it’s all I had in the freezer. Veggie would work well too)

Coconut oil for frying

1 x can of coconut milk

Sprig of coriander to garnish



Cooking method:

If you’re organised, then grab the stock and curry paste out of the freezer the night before. (If you’re not organised enough to do this or don’t have stock/curry paste in the freezer then don’t worry.)

Put the stock on the stove and bring it to the boil then remove from heat.

Place a pan on the stove on medium heat. Add coconut oil and onions. Fry onions for 4-5 minutes or until transparent. Add curry paste and fry for another 2 or so minutes.

Note: I used a fair bit of curry paste because I love spicy/fragrant food and it’s home-made so I know how spicy it is. If you aren’t sure, err on the side of caution (maybe 3 teaspoons full?) and adjust to taste. If you want to add more curry paste later you can always fry some up in a separate pan and add it in at a later stage. Also, if you’re using frozen curry paste cubes (like I was), aim to fry them for 1-2 minutes once they’re fully melted. Might mean that they are in the pot for 4 minutes or so, but don’t fret. As long as it doesn’t burn it’s all good.

Once the curry paste if nice and fragrant, add the stock. Bring to the boil and add the pumpkin and kaffir lime leaves. Simmer for 30 minutes. During this time you can taste it to see if it’s to your liking. If it’s not strong enough, add some more curry paste as described above. Remember that whatever you’re tasting will be diluted by about 20-30% once you blend the pumpkin and add the coconut milk.

After 30 or so minutes of cook time, take the kaffir lime leaves out, take the soup off the stove and blend. Although I love my omniblend, I prefer to use a stick blender for hot soups as it saves on washing up and transferring pots etc… Once smooth, add the coconut milk and put back on the stove on low.

Once it’s at your desired temperature, serve with a garnish of coriander.

(I had no coriander at home so improvised with the kaffir lime leaf)


Tiny Change for the Day: Make this soup or another soup using what you have in your cupboards. Don’t go out and buy any ingredients, just use what you have on hand. The result might just surprise you! (As this did me)

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