Name: Thai-style pumpkin soup recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves: 6
Ingredients: 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

By GoodtoKnow

published 20 July 19

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

Ingredients

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

WEIGHT CONVERTER

I want to convert...

grams

cups

Method

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.
Allow to cool a little before adding the cream and coconut milk, place into a blender and liquidise well and season to taste.
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.

Top Tip for making Thai-style pumpkin soup

Serve with crusty bread for a hot starter or lunch

Explore More

Ginger Recipes Healthy Recipes Pumpkin Recipes Soup Recipes Yogurt Recipes

GoodtoKnow

Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.