It might be Spring, but soup is still a great meal to have, whether as a mid-week dinner or lunch at work. Not only is my Spicy Thai Pumpkin Soup extremely easy to make (it will only take you 30 minutes), but it is also really cheap, making this a great, healthy meal on a budget! Plus it tastes divine!
I was recently dining at Chalio’s Thai in Beecroft, NSW and was served a portion of their own homemade pumpkin soup. I’m not the greatest pumpkin fan, having been served it numerous times throughout my childhood as my mum would always grow it in the garden or allotment. Pumpkin pie, pumpkin soup and pumpkin mush as I like to call it would greet me at the dinner table during the Autumn/Winter months in the UK and let’s just say it didn’t taste great. I suppose my mum’s cooking of pumpkin has put me off this vegetable for life and I try to avoid it at all costs!
However, as a grown up and avid foodie, I feel that I should give the much loved pumpkin a second chance, so after trying the silky smooth pumpkin soup at Chalio’s Thai that had a slight kick of heat that warmed my throat all the way down to my belly, I was inspired to make my own!
My Spicy Thai Pumpkin Soup only requires three main ingredients, plus salt and pepper and coriander to garnish. It costs approximately $10, or $2.50 a serve, and there will be enough red curry paste left over to use next time!
The great thing about pumpkins is that not only can you use the actual fleshy pumpkin part, you can also keep the seeds, dry them and eat them as a snack! And if you’re watching your weight, then butternut pumpkin (also known as butternut squash) is also very low in calories as well as being high in vitamin A, whilst the seeds are good for your heart.
My Spicy Thai Pumpkin Soup recipe serves four, but you can always double it if you want more. Don’t forget, if you make a large batch, you can always freeze your leftover pumpkin soup for up to three months.
Spicy Thai Pumpkin Soup Recipe: Serves 4
- Half a butternut pumpkin (approx. 1kg), peeled and diced into 2cm pieces
- 400ml can coconut cream
- 3 teaspoons red curry paste
- Handful fresh coriander leaves chopped
- Salt and pepper to taste
- Heat a large saucepan over a medium heat and add the chopped pumpkin.
- After a few minutes, add the red curry paste and stir to coat the pumpkin.
- Next add the can of coconut cream and stir altogether to combine.
- Use the empty can and add two cans of cold water to the pan. Bring to the boil and then reduce the heat and simmer for approximately 20 minutes with the lid on, or until the pumpkin has softened.
- Remove from the heat and set aside for 5 minutes to cool.
- Add the soup mixture to a blender or food processor and blend in batches until smooth.
- Season with salt and pepper and garnish with coriander. Serve immediately.
Craving more soup recipe inspiration? Try my onion and mushroom soup with garlic ciabatta croutons, or if you're feeling sick, my chicken and noodle soup will help beat the common cold.