Thia Pumpkin & Prawn Soup

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Recipe: #29103

February 23, 2018

"From Super Food Ideas July '17."

Original is 4 servings


  • Serving Size: 1 (541.8 g)
  • Calories 623.6
  • Total Fat - 18.2 g
  • Saturated Fat - 4 g
  • Cholesterol - 322.2 mg
  • Sodium - 2092.6 mg
  • Total Carbohydrate - 67 g
  • Dietary Fiber - 3.1 g
  • Sugars - 8.5 g
  • Protein - 48 g
  • Calcium - 246.3 mg
  • Iron - 3.3 mg
  • Vitamin C - 15.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oil in a wok over medium heat and add onion and stir-fry for 1 to 2 minutes or until just golden and using a slotted spoon, transfer to a paper towel lined plate to train.

Step 2

Increase heat to medium-high and add curry paste and stir-fry for 1 minutes or until fragrant and add the stock and bring to the boil

Step 3

Add the pumpkin, reduce heat to medium-low and simmer for 5 minutes and then add noodles, and cook, stirring occasionally, for 3 minutes and then add the prawns and stir to combine and cook for 4 minutes or until prawns are pink and cook through.

Step 4

Add coconut milk and beans and bring to a simmer and cook for 2 to 3 minutes or until beans are tender and soup is hot and stir in lime juice.

Step 5

Using tongs, divide noodles among bowls and then ladle over soup and top with the basil and chilli and serve with lime wedges.


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.

  • When buying the pumpkin, make sure to select a firm one with no blemishes or soft spots.
  • When purchasing the shrimp, check the label and make sure they are peeled and deveined.

  • Replace the vegetable oil with olive oil for a healthier alternative. Olive oil is a healthier option as it is rich in monounsaturated fatty acids, which are beneficial for cardiovascular health.
  • Replace the Thai red curry paste with mild yellow curry paste for a more mild flavour. The yellow curry paste is milder in flavour, making it more suitable for those who prefer a more subtle taste.

Vegetarian Version Replace the prawns with fried tofu cubes and substitute vegetable stock for the chicken stock.

Coconut Rice: A fragrant and fluffy coconut-infused rice that pairs perfectly with the Thai Pumpkin & Prawn Soup. The sweetness of the coconut rice will balance out the spiciness of the soup, making it a delightful combination.

Thai Cucumber Salad: A light and refreshing salad that pairs nicely with the Thai Pumpkin & Prawn Soup. The cool cucumbers provide a nice contrast to the heat of the soup, while the sweet and tangy dressing complements the coconut rice for a satisfying meal.


Q: What type of oil should I use for this recipe?

A: Vegetable oil should be used for this recipe.

Q: How long should I cook this dish?

A: The cooking time for this dish will vary depending on the specific ingredients and recipe instructions. Generally, it should take about 30 minutes to cook.

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Fun facts:

Fun Fact 1: Thai Red Curry Paste is believed to have been invented by the Thai Royal family in the 19th century. It is a complex blend of ingredients including lemongrass, galangal, garlic, shallots, kaffir lime, coriander, cumin, pepper, and chilli.

Fun Fact 2: Butternut pumpkin, also known as butternut squash, is believed to have been first cultivated in Mexico by the Aztecs and Incas. It was then brought to the United States by early colonists and is now a popular ingredient in many dishes.