thai pumpkin soup




Prep Time


Cook Time

Autumn isn’t the same without a robust pumpkin soup. At Tangleby we serve this with Two-Hour Slow-Cooker Bread.


For the thai pumpkin soup

  • 1 tablespoon olive oil
  • 1 onion — diced
  • 2 cloves garlic — sliced
  • 2 tablespoons Thai red curry paste
  • 1.5kg pumpkin — peeled and diced
  • 1 potato — peeled and diced
  • 3½ cups chicken stock
  • 400ml can coconut cream
  • Sour cream and chilli flakes, to serve


For the thai pumpkin soup

  • Heat the oil in a large saucepan and cook the onion until translucent, stirring often.
  • Add the garlic and cook for 1 minute.
  • Add the curry paste and stir to coat the onion mixture well. Cook for 1 minute.
  • Add the pumpkin and potato and stir to coat well with the curry mixture.
  • Pour in the stock, cover and cook for 15 minutes.
  • Remove the lid and cook for another 15 minutes or until the vegetables are tender and most of the liquid has been absorbed.
  • Cool slightly. Transfer to a food processor or use a stick blender to purée the pumpkin mixture until smooth.
  • Stir in the coconut cream and bring back to a simmer.
  • Serve garnished with a dollop of sour cream and chilli flakes.