This vegan pumpkin soup uses Thai red curry paste to create a deliciously warming and comforting soup, whether it’s Halloween or not! We hope you love it as much as we do. If you do, please leave a review below, it will mean the world to us.
- 1.1 kg pumpkin
- 1 white onion – roughly chopped
- 2 tbsp fresh ginger – roughly chopped
- 850ml vegetable stock
- 4 tbsp Thai red curry paste*
- 400ml can coconut milk
- 1 stick lemongrass – bashed
- Juice of 1/2 lime
- 1 tsp coconut sugar
- 2 tbsp olive oil
- Salt (to taste)
- Fresh chilli – chopped
- Fresh coriander – chopped
- Pumpkin seeds
- Soya or oat cream drizzle
- Pre-heat the oven to gas mark 6 / 200°C.
- Remove the insides of the pumpkin, peel and chop into chunks (see picture above for size reference).
- In a bowl, toss the chopped pumpkin in the olive oil and lime juice.
- Place on a large oven tray and roast for 30 minutes or until soft.
- Once the pumpkin is ready, remove from the oven and set aside. Fry off the onion and ginger in a large soup pan, until the onion is translucent.
- Add the Thai red curry paste and fry for a few minutes more, until your kitchen is smelling rad.
- Then pop the pumpkin, coconut milk, stock and lemongrass into the pan, and stir well.
- Bring to the boil, reduce to a simmer, cover and cook for 20 minutes.
- Once done, remove the lemongrass and season with salt to taste.
- Remove the pan from the heat and carefully pour the soup into a blender.
- Blend on high until smooth, or to your desired consistency.
- Serve with your selected garnishes and enjoy!
Instead of pumpkin you could use butternut squash, the result will be equally delicious.
Use 3 tablespoons of red curry paste if you’d like a milder soup.
If the soup is too spicy, add a little bit more coconut sugar.
- Category: Lunch
- Method: Simmer
- Cuisine: Thai
Keywords: Vegan pumpkin soup, Thai curry soup, pumpkin Thai curry soup