Main content

Red Thai Pumpkin Soup

Garden fresh organic pumpkin blended with spicy red thai paste and deliciously silky coconut milk



  • 1.

    Saute onion until in olive oil gently until translucent but not browning

  • 2.

    Add pumpkin and keep stirring until coated with onions and oil

  • 3.

    Add 2 tablespoons of Red Thai curry paste and continue stirring

  • 4.

    At this stage add the chicken stock or water and vegie stock powder

  • 5.

    Simmer for 30 mins or until pumpkin cooked through

  • 6.

    Add 1 can or coconut milk or coconut cream and blend with stick blender

  • 7.

    Check for seasoning and add salt and pepper if needed

  • 8.

    Serve with a generous sprinkling of fresh coriander

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Red Thai Pumpkin Soup.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 2 ratings
Please login to comment
Posted by jackicamReport
Yum!!! Thanks for this one!
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine