A delicious vegetarian recipe from Thai cuisine. 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…

How to easily make Thai pumpkin soup?
Preparing this delicious recipe will only take you 30 minutes. It is a perfect and healthy option to enjoy with your family or friends. Below you will find the ingredients and the detailed step-by-step instructions.
Thai pumpkin soup
Ingredientes
- 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
Instrucciones
- 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.
- 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.
Additional tips for your Thai pumpkin soup
Feel free to experiment with different spices or side dishes to give your personal touch to this recipe. If you liked it, don’t forget to share it and leave us a comment telling us how it turned out!

