Pumpkin & Thai Red Curry Coconut Soup aisling larkin modern lifestyle food
Pumpkin & Thai Red Curry Coconut Soup aisling larkin modern lifestyle food

Pumpkin & Thai Red Curry Coconut Soup

A creamy pumpkin and Thai red curry blended into a cosy, spiced coconut soup
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aisling larkin pumpkin soup
autumn soup
pumpkin thai red curry soup
Prep Time: 10 minutes
Cook Time: 40 minutes


  • 1 large pumpkin or butternut squash
  • Olive oil
  • Sea salt and pepper
  • 1 white onion diced
  • 2 garlic cloves finely minced
  • 1 tbsp freshly grated ginger
  • 3 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 lime juiced
  • 400 ml can of coconut milk
  • 600 ml stock chicken or vegetable

Garnishes; optional

  • Sliced red chilli
  • Fresh coriander
  • Pumpkin seeds
  • Drizzle coconut milk


  • Preheat the oven to 180℃.
  • Peel, deseed and chop the pumpkin or butternut squash into chunks. Place on a baking tray, season with salt pepper and roast in the oven for 30-40 minutes, until tender and slightly caramelised.
  • Whilst that is roasting, prepare the base of the soup.
  • In a large pot, heat the oil over a medium heat. Add the onion and sauté for 5 minutes. Add the garlic and ginger and cook for another 2-3 minutes. Then add the curry paste and fish sauce and allow that to incorporate into the aromatics for a couple of minutes.
  • Add in the stock and allow to simmer for 10 minutes. Then stir in the coconut milk and lime juice.
  • Once the pumpkin is roasted, transfer it to the soup pot and stir to combine.
  • Blend the soup until smooth. If needed, add additional water or stock to reach the desired consistency.
  • Check for seasoning.
  • Garnish with pumpkin seeds, a drizzle of coconut milk and fresh coriander.


This soup is even nicer reheated the next day, as all the flavours have developed.

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