Thai-style pumpkin soup

(10 ratings)

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Thai-style pumpkin soup, Delamere Dairy
Thai-style pumpkin soup, Delamere Dairy
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This quick and easy recipe will warm you up in the autumnal months. It's perfect for Halloween and a great way to use up your hollowed out pumpkin!


  • Sesame oil
  • 1 onion chopped
  • 1tbsp of Thai red curry paste
  • 2cm piece of fresh ginger, grated
  • 1kg of pumpkin peeled and cubed
  • 600ml hot vegetable stock
  • 200ml single cream
  • 200ml of coconut milk
  • 6 spoonfuls goats' yogurt
  • Freshly chopped coriander
  • Thinly sliced spring onion for garnishing
  • Thinly sliced radish for garnishing

Serve with crusty bread for a hot starter or lunch


  1. In a large pan add a dash of sesame oil and gently fry the onion, curry paste and ginger for about a minute or so, add the pumpkin and stock and bring to the boil, simmer for 15 minutes until the pumpkin is soft and cooked. Remove from the heat.
  2. Allow to cool a little before adding the cream and coconut milk, place into a blender and liquidise well and season to taste.
  3. Mix 6 spoonfuls of goat’s yoghurt with chopped coriander, divide the soup into bowls and spoon over the yogurt and sprinkle with thinly sliced spring onion and radish.

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  • 3
(10 ratings)

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mrs c

made this today,but added 2 more spoons of red cury paste, also stewed the pumpkin before adding the veg stock so it cooks down in its juices for a bit along with onion,ginger and red thai pate.Also used chicken stock instead to give it a fuller flavour as other thai soups also use it.left about just less than a quarter of the soup unblended as we like chunky bits in the soup, blended the rest.

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