Thai pumpkin soup

Thai pumpkin soup

Yes pumpkins are in abundance and come in all shapes and sizes at this time of the year so a pumpkin soup comes to mind. I found a little pumpkin at the vegetable vendor so I scooped out the flesh and filled it with the pumpkin soup as a fun idea to serve at a seated dinner party. Will also try and paint it and add a candle and see what the outcome will be. To make this soup you will need,

Thai pumpkin soup

October 11, 2017


  • 1 kilo pumpkin flesh
  • 3 leeks
  • 1 chili pepper
  • 380g carrots
  • 300g sweet potato
  • 1 tbsp red Thai curry paste
  • 1½ litres vegetable stock
  • 100g fresh coriander
  • Pumpkin seeds
  • Seasoning
  • Coconut oil
  • Step 1 Get a large pan and heat the oil, add the peeled and chopped leeks and cook. Slice the chili and remove the seeds if you don’t want the soup to be too spicy. Add to pot and keep cooking.
  • Step 2 Add your pumpkin flesh, peel your carrots, chop and add to the pot and repeat with the sweet potato.
  • Step 3 Add the stock and let the vegetables simmer until cooked. Add your tablespoon of red Thai curry paste to the soup and season. Add the fresh coriander to the pot and set aside.
  • Step 4 Blend the soup and sprinkle some pumpkin seeds on top. You may also add some fresh coriander to the soup but I preferred to blend it with the soup this time. Sprinkle some Parmesan cheese over  the soup and watch it melt.
  • Step 5 This has been my supper for the past three days, it is delicious, with the above quantities you will serve around eight generous servings.

Related Posts

Subscribe To Honey & Zest

Join our mailing list to receive our latest recipes and updates.

You have Successfully Subscribed!