Thai Pumpkin Soup

Prep Time
Cook Time
Ready In

Recipe: #24416

July 15, 2016

"Found @ bbcgoodfooddotcom, this recipe by James Martin asks you to "Make the most of autumn's harvest w/this warming, seasonal soup from Thailand." AND they don't need to ask me twice. Pumpkin is 1 of my most-favored ingredients, is easily available here in Iceland & (just like in the US) is also a big part of our annual 3-family Thanksgiving dinner. I admit that I modified the recipe to switch from fresh pumpkin that was oven roasted to canned pumpkin, mainly because canned product is available here while fresh is not. I believe that convenience products have their place in our kitchens & this change shortened the cook time & made the recipe a good deal more "cook-friendly". ENJOY!"

Original is 6 servings


  • Serving Size: 1 (419.9 g)
  • Calories 651.7
  • Total Fat - 64.5 g
  • Saturated Fat - 53.6 g
  • Cholesterol - 0 mg
  • Sodium - 257.8 mg
  • Total Carbohydrate - 23.5 g
  • Dietary Fiber - 4.7 g
  • Sugars - 10.8 g
  • Protein - 3.8 g
  • Calcium - 84.5 mg
  • Iron - 3 mg
  • Vitamin C - 82.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Put the vegetable oil in a pan w/the onion, ginger & lemongrass. Gently cook for 8-10 mins until softened.

Step 2

Stir in the curry paste for 1 min, followed by the canned pumpkin, all but 3 tbsp of the coconut milk & the stock.

Step 3

Bring to a simmer, cook for 5 mins & then fish out the lemongrass. Cool for several mins. Then whizz w/a hand-held stick blender. Return to the pan to reheat the soup & season w/salt, pepper, lime juice & sugar as desired.

Step 4

Serve drizzled w/the remaining coconut milk (1/2 tbsp per serving) & scattered w/thin slices of the red chilli as desired.


  • Hand-held stick blender

2 Reviews


Great recipe and very easy. This soup is really quite filling. I think some prawns or chicken added would work well if you wanted.


review by:
(2 Aug 2016)

Peggy Bright

We lived in Burma (Myanmar) for several years and made frequent trips to neighbouring Thailand. This soup is spot-on for the Thai pumpkin soup. Unlike Twissis, I made half a batch of this using fresh pumpkin because that's what I can buy in Australia. I sautéed the pumpkin with the onion etc, and then made the rest of the recipe as written. That said, I didn't completely purée the soup because we like a bit of body. Plus I added a sprinkling of fresh coriander (cilantro). Wonderful colours.


review by:
(31 Jul 2016)

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