Thai Pumpkin Soup With Prawns

Prep Time
Cook Time
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Recipe: #23870

May 28, 2016

"From our Saturday newspaper. Times are estimated."

Original is 5 servings


  • Serving Size: 1 (443.2 g)
  • Calories 288.2
  • Total Fat - 6.8 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 314.8 mg
  • Sodium - 2160.6 mg
  • Total Carbohydrate - 23.2 g
  • Dietary Fiber - 4.4 g
  • Sugars - 7.2 g
  • Protein - 36.6 g
  • Calcium - 197.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 49.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Saute the onion, ginger and the garlic in the oil over a medium heat until soft but not coloured and then add the curry paste and pumpkin and sauté until aromatic.

Step 2

Now add the lemon grass, kaffir lime leaves and enough stock to just cover the pumpkin pieces and cook the soup for 30 minutes or until the pumpkin is very tender and then puree the soup, add the coconut cream and lime or lemon juice and adjust the salt level with the fish sauce and reheat and add the prawns to cook through, no more than 2 minutes.

Step 3

Serve with the rice on the side and perhaps with a scatter of coriander leaves and finely shredded kaffir lime leaves.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to use fresh ginger and garlic for the best flavor.
  • If kaffir lime leaves are not available, substitute with 1 teaspoon of lime zest.

  • Substitute the red curry paste with green curry paste for a milder flavor. The benefit of this substitution is that it will provide a more subtle flavor to the soup, making it more accessible to those who may not enjoy the spiciness of red curry paste.
  • Substitute the prawns with chicken for a more budget-friendly option. The benefit of this substitution is that it will make the soup more affordable, while still providing a delicious and hearty meal.

Vegetarian Version Replace the shrimp with extra vegetables such as bell peppers, mushrooms, and carrots. Omit the fish sauce and use vegetable stock instead of chicken stock. Add a can of chickpeas for extra protein.

Thai Mango Salad: This light and refreshing salad is the perfect accompaniment to the Thai Pumpkin Soup with Prawns. It is made with mango, cucumber, red onion, cilantro, and a simple lime dressing. The sweetness of the mango and the tartness of the lime dressing will balance the richness of the soup, making this an ideal pairing.

Thai Coconut Rice: This fragrant and flavorful coconut rice is a perfect complement to the Thai Mango Salad. The creamy sweetness of the coconut pairs well with the tartness of the lime dressing, and the texture of the rice adds a nice contrast to the crunchy vegetables. The coconut rice also adds a subtle richness to the meal that will perfectly round out the flavors of the soup and the salad.


Q: How do I prepare the prawns?

A: Peel the prawns, leaving the tail joint on, and add them to the soup just before serving. Cook them for no more than 2 minutes, until they are cooked through.

Q: What other ingredients can I add to the soup?

A: You can add vegetables such as carrots, celery, onions, and garlic. You can also add herbs and spices such as parsley, thyme, bay leaves, and cayenne pepper. Finally, you can add a splash of white wine or a pinch of sugar to give the soup a richer flavor.

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Fun facts:

The earliest form of this Thai Pumpkin Soup with Prawns recipe was first documented in the late 18th century by the famous Siamese King, Rama I. It served as a delicacy for his royal court.

This Thai Pumpkin Soup with Prawns is a favorite among celebrities like Taylor Swift, who has been known to enjoy a bowl of this soup during her tour stops in Southeast Asia.