Thai Pumpkin Soup

Thai Pumpkin Soup
4.80 from 5 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Author: Katie @ The Daily Menu


  • 2 kg Pumpkin
  • 1 tsp Butter
  • 1 Onion
  • 4 Garlic Cloves
  • 1 tsp Fresh Ginger
  • 2 tbsp Red Curry Paste
  • 6 tsp Chicken Stock Powder (Massel Brand)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Parsley
  • 1 tin Coconut Cream
  • 1/4 c Fresh Coriander
  • 1/2 tsp Red Chilli Flakes (optional)


  • Peel and dice the pumpkin into cubes
  • Slice the onion, crush the garlic cloves and grate the ginger. Add to a large soup pot with the butter and cook for 3-4 minutes over a medium heat
  • Add the red curry paste to the soup pot and toss to coat the onion mixture. Cook for 1-2 minutes, until fragrant
  • Add the diced pumpkin to the soup pot
  • Add the chicken stock powder, onion powder, garlic powder and dried parsley to the soup pot
  • Add the tin of coconut cream and 5 cups of water to the soup pot. Cover and bring to the boil, turn the heat down to a gentle simmer and continue to cook for 1 hour, or until the pumpkin is fully cooked. Stir occasionally
  • Remove the soup pot from the heat and blend using a handheld stick blender until smooth. Taste and season with salt and pepper, add the red chilli flakes if preferred
  • Serve with the fresh coriander leaves