Thai Pumpkin Soup (Fusion)

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Prep time: 00:45 HR
Cook time: 00:40 HR


Serves: 6

Staying in sync with Mother Nature through the changing seasons is the key to healthy living, according to Thai philosophy. Cooking with seasonal ingredients enhances vitality with Winter dominated by the earth element. Healing foods in Winter include ‘earth’ items like buttery root vegetables and warming root seasonings such as ginger, garlic and onion. Thai Pumpkin Soup is a stunning winter warmer combining earthy squash and silky coconut milk with uplifting notes of lemongrass and ginger. One healthy, comforting bowl of deliciousness. 


  • 1½ kg pumpkin or squash roughly chopped
  • 4 tsp sunflower oil
  • 1 onion, sliced
  • 1 tbsp grated ginger
  • 1 lemongrass, bashed a little
  • 3-4 tbsp Mae Ploy Red Thai curry paste
  • 400ml can coconut milk (Chaokoh Coconut Milk)
  • 850ml vegetable stock
  • lime juice and sugar, for seasoning
  • 1 red chilli, sliced, to serve (optional)


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.