Beautiful Asian inspired Pumpkin Soup with fresh Coriander


  • 80ml (2fl oz) peanut oil

  • 2 tbsp Thai red curry paste

  • 1 onion, diced

  • 1 celery stalk, diced

  • 1 tomato, chopped

  • 1.5kg (3 lb) pumpkin, peeled and diced

  • 1 litre (1 pints) vegetable stock

  • 400ml (13 fl oz) light coconut milk

  • Freshly ground black pepper

  • Coriander leaves to garnish


  • 1.

    Heat a large heavy-based saucepan over medium heat. Add peanut oil and Thai curry paste and cook for 5 minutes, stirring often until fragrant. Add onion, celery, tomato, pumpkin and salt. Reduce heat and cook for 15 minutes, stirring often. Add enough stock to cover vegetables, raise the heat and bring to the boil. Reduce to a simmer and cook for 20 minutes, or until pumpkin is tender.

  • 2.

    Puree and strain soup into a clean saucepan. Return to the boil to serve. Add coconut milk, check seasoning. Serve in bowls with coriander leaves on top.

  • 3.

    Serves 8.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 248kj
  • Fat Total 17g
  • Saturated Fat 5g
  • Protein 3g
  • Carbohydrate 22g
  • Sugar 9g
  • Sodium 75mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Sometimes I make a coconut sambal to sprinkle on top but is delish on it's own.

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