This easy-to-follow recipe for simple Thai pumpkin soup using 4 or less ingredients is for busy people who want fantastic food - fast!


  • 1 kg butternut pumpkin peeled and diced

  • 2 tablespoons red curry paste

  • 300 ml Coconut cream

  • .25 cup Coriander chopped


  • 1.

    Saute pumpkin and red curry paste until it starts to catch on the saucepan.

  • 2.

    Add coconut cream to deglaze the pan, top with enough water to level with the pumpkin and bring to boil. Reduce heat simmering until the pumpkin becomes soft and mushy.

  • 3.

    Puree, season with sea salt and pepper and fold in chopped coriander.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 227kj
  • Fat Total 18g
  • Saturated Fat 15g
  • Protein 4g
  • Carbohydrate 17g
  • Sugar 4g
  • Sodium 31mg

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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Posted by Phil62Report
Love this. So simple, and you can make it as spicy or soothing as you like. If I feel like something a little more substantial, I throw in a handful of peeled raw prawns and simmer for a few minutes.