Thai Pumpkin Soup

If you saw our annual pumpkin harvest earlier in the year you saw that we pulled in a modest 84.5kg worth of this autumnal vegetable. Most of which is currently sitting on our laundry bench; not the most convenient place to have it but our house is small (intentionally) and we’re yet to be able to build a shed big enough for all our projects – thanks RBA for the eleven year high interest rates and continuous rate rises since we moved to our acre. Anywhoo…

I’d take a guess that most people’s go-to recipe for an excess of pumpkin is pumpkin soup. For us it’s a toss up between that and pumpkin scones; which I love, but my sensory issues aren’t going to allow me to stick my hands in scone dough.

While I do love the stock standard version of pumpkin soup, there are only so many bowls of it I can eat before my palate gets tired and I have to mix it up a little. Which led me to a little experimentation with some Asian flavours for this spicy recipe that is perfect for warming bellies in this cold weather.

Thai Pumpkin Soup Recipe

Servings: 6

Total Time: 45 minutes


  • 1 large onion, diced
  • A handful of garlic cloves
  • 3 Tbs grated or crushed fresh ginger
  • 3 Tbs red curry paste
  • 2 stalks lemon grass, crushed/bruised
  • 1.4 kg pumpkin diced (I leave the skins on and seeds in – they’re edible and nutritious)
  • 500ml vegetable broth/stock
  • 1 L water
  • 400 ml coconut cream
  • 1 tbs lime juice
  • Olive oil
  • Salt and pepper (to taste)


  1. Saute onion, garlic and ginger in a large saucepan for five minutes.
  2. Add lemon grass and red curry paste and cook for another five minutes on low heat.
  3. Add diced pumpkin, vegetable broth, water and salt and pepper. Bring to the boil and then simmer with the lid on for twenty minutes, or until the pumpkin is soft.
  4. Remove from the heat and blend (be careful blending hot foods as they may splatter and cause burns).
  5. Blend or stir in coconut cream and lime juice and season as required.
  6. Serve topped with coriander, fresh sliced chilli and coconut cream.

Instead of traditional onions we tend to use perennial leeks or walking onions, they grow more quickly, they spread so they’re perpetual and cost effective. They do have a milder taste though so we add more than the recipe states. You’ll be able to easily tweak this recipe to suit your liking. If you like something with a little more spice you can top with chilli flakes. If you’re after a milder taste, try less curry paste (though it will lessen the flavour) or more coconut cream.

Downloadable Recipe

Video Recipe

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⭐⭐⭐⭐⭐Rating: 5 out of 5.

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