Thai Pumpkin Soup

Vegetarian Thai 2 min read 4 servings
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Thai Pumpkin Soup (Thai) — easy vegetarian recipe with 11 ingredients and 5 steps. Ready in 32 min. Includes exact ingredients and clear instructions.

Tags

  • Thai Soup
  • Pumpkin
  • Vegetarian
  • Coconut Milk
  • Roasted
  • Curry
  • Autumn
  • Comfort Food
  • Thai

Instructions

  1. 1.1. Heat oven to 200C/180C fan/gas 6 and roast 1.5kg pumpkin in a tin with half the oil for 30 mins.
  2. 2.2. Cook onion, ginger, and lemongrass in the remaining oil for 8-10 mins until softened.
  3. 3.3. Stir in curry paste for 1 min, then add roasted pumpkin, coconut milk, and stock.
  4. 4.4. Simmer for 5 mins, then cool and blend until smooth.
  5. 5.5. Season with salt, pepper, lime juice, and sugar to taste, then serve with remaining coconut milk and chilli.

FAQ

How long does it take to make Thai Pumpkin Soup?

Thai Pumpkin Soup usually takes around 46 min from prep to serving.

Can I make Thai Pumpkin Soup ahead of time?

Yes. Cooked vegetable dishes keep well for up to 4 days. Reheat gently to preserve texture and flavor.

What should I serve with Thai Pumpkin Soup?

Serve Thai Pumpkin Soup with quinoa, roasted potatoes, or a light grain bowl. Plan for about 4 servings. Key ingredients include 1.5kg Pumpkin, 4 tsp Sunflower Oil.

Can I substitute ingredients in Thai Pumpkin Soup?

Yes. Swap vegetables based on season and availability. Adjust cooking times and seasoning to balance flavors.