Iron Chef Shellie
 

Thai Pumpkin Soup

“When I was growing up, I despised tomato but smothered everything in tomato sauce. My Hamsley hates pumpkin… yet likes pumpkin soup. So when the latest Good Food magazine had this recipe for Thai pumpkin soup I tried it the next day after seeing the recipe. I was then reminded how much I hate peeling...”

 
June 16, 2011

When I was growing up, I despised tomato but smothered everything in tomato sauce.

My Hamsley hates pumpkin… yet likes pumpkin soup. So when the latest Good Food magazine had this recipe for Thai pumpkin soup I tried it the next day after seeing the recipe. I was then reminded how much I hate peeling pumpkin…. stupid pumpkin skin…. grrrr…

It was very easy to make, and the kick from the curry paste makes it stand out from traditional pumpkin soups. A nice warm bowl on these cold winter days is just perfect!

Thai Pumpkin Soup

Australian Good Food Magazine July 2011

1.5 kg butternut pumpkin, peeled, seeded, chopped
1/4 cup (60ml) peanut oil
1 onion, sliced
1 tablespoon grated ginger
1 lemongrass stalk, bruised
1/4 cup (75g) Thai red curry paste
3.5 cups (875ml) salt-reduced vegetable stock
400ml reduced-fat coconut milk
1 tablespoon lime juice
1 teaspoon white sugar
1 long red chilli, sliced, to serve (optional)

1. Preheat oven to 200C or 180C fan. Place pumpkin and half of oil in a baking dish. Season and toss to coat. Bake for 30-35 minutes, until golden and tender.

2. Heat remaining oil in a saucepan on medium. Cook onion, ginger and lemongrass for 5 minutes, until softened. Stir in curry paste and cook for 1 minute, until fragrant. Add pumpkin, stock and coconut milk, reserving 2 tablespoons. Reduce heat to low and simmer for 10 minutes, until pumpkin is tender. Discard lemongrass.

3. Using a stick blender, blend pumpkin mixture until smooth. Stir in lime juice and sugar. Season. Spoon into bowls. Drizzle with reserved coconut milk. Top with chilli, if you like. Serve.

Serves 6.

 


Comments

14 comments on “Thai Pumpkin Soup
  1. Allan - June 16, 2011 at 10:37 pm

    i think i have nearly cut myself on many an occasion trying to peel pumkins…

  2. penny aka jeroxie - June 16, 2011 at 10:48 pm

    I always have a weak spot for pumpkin soup. especially in winter. So creamy and comforting.

  3. Martyna (Wholesome Cook) - June 16, 2011 at 10:57 pm

    I like the idea of the more complex flavours in this Thai pumkin soup, especially ginger and lemongrass. For mine I normally just use chilli and coconut milk on top of the pumpkin, it’s quick and slightly exotic too.

  4. msihua - June 16, 2011 at 11:55 pm

    I’m not a big fan of peeling anything myself either.. grrrr

  5. Michelle - June 17, 2011 at 5:44 am

    Ah, just preboil it then you don’t need to peel it. ;) I’ve made pumpkin soup before.

  6. laura - June 17, 2011 at 8:08 am

    pumpkin is such hard work isn’t it! Worth it though.
    I love anything thai – tried Pete Evan’s version of this soup recently (less ingredients) but it missed the mark – too insipid and creamy. I’ll be trying this one though!

  7. ragingyoghurt - June 17, 2011 at 9:38 am

    how funny: i love pumpkin, but really could not care for pumpkin soup. the coming of winter always heralds a rash of disappointing and unimaginative soups of the day at cafes around the city. however, the other day i made pumpkin soup for my kid, adding nothing more than a length of ginger at the start and a good spoon of bonito miso at the end… let’s call it japanese pumpkin soup… and discovered that adding stuff to the pumpkin may be my solution after all. i may just have to give this thai one a go! yours looks whimsical and beautiful. :)

  8. Chanel - June 17, 2011 at 10:40 am

    Yum we love pumpkin soup, but I haven’t tried it with these flavours. I do hate peeling pumpkin, but I just cut the skin off now. I’ve made a Jamie Oliver curry where he just leaves the skin on the butternut pumpkin and it’s good (and easier).

  9. Mez - June 17, 2011 at 11:59 am

    GORGEOUS!!!

    I love a good PUMPKIN soup recipe. It’s such a good base soup I think, you can put so many different things in it. Last winter I made a thai version but lost the recipe I’ll use this one! Thanks ladybug!

    xox

  10. Hannah - June 17, 2011 at 1:46 pm

    You know, just yesterday I was craving a coconut-based pumpkin soup! Must remember this next weekend when I have time to cook :)

  11. muppy - June 20, 2011 at 11:30 am

    I love thai pumpkin soup, it needs something extra for me to like it.
    And Donna Hay (http://www.lifestylefood.com.au/recipes/15145/roasted-pumpkin-soup) has a great tip just halve your butternut, scoop out the seeds, oil/season then bake in the oven until soft, Then you just need to scoop out the middle. I have cut myself so many times cutting pumpkin so I always do this if the recipe lets me get away with it.

  12. Susan - June 20, 2011 at 2:21 pm

    I am with muppy on that method to cook the pumpkin. I so hate peeling pumpkin. I think when you roast it with the skin it gives it more flavour too? I love thai pumpkin soup. Have to make it soon!

  13. LynnG - May 25, 2014 at 2:30 pm

    I have tried a couple of different recipes and this version is perfect!
    I baked the pumpkin with the skin on then remove for extra (hopefully) goodness.
    I probably added a little more pumpkin and used the full fat coconut milk.
    Thanks Shellie :-)


Michele Froidevaux

All content on this site by Michele Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, building social media for her clients, recipe development with love, menu consulting for cafes and graphic design for people with discerning tastes :)

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