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Ideal for Vegetarians

Thai Pumpkin Soup

25 min 6


  • 2 small winter pumpkins

    3 tablespoons unsalted butter (room temperature)

    1 can coconut milk

    4 teaspoons (or more) red Thai curry paste

    Vegetable stock

    2 teaspoons fine grain sea salt (or to taste)

    1 cup of NuSeed “Soy Infused Roasted Seeds”

  • Step 1Preheat the oven to 190⁰c and ensure the racks are placed in the middle of the oven

    Step 2Carefully cut each squash/pumpkin into halves (or quarters)

    Step 3Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout

    Step 4When the pumpkin/squash is cool enough to handle scoop it into a large pot over medium to high heat. Add the coconut milk and curry paste and simmer. Remove from the heat and puree with a hand blender. The consistency of your soup will be very thick base at this point

    Step 5Add stock a cup at a time pureeing between additions until the soup is the consistency you prefer. Bring temperature up and simmer again

    Step 6add salt (and more curry paste if you prefer a stronger flavour)

    Step 7Sprinkle with NuSeed roasted seeds – serve and enjoy

Preparing: 20 minCooking: 5 min

Main Ingredient: Pumpkin

Cuisine: Winter Comfort Food