Categorized | Featured Articles, Recipes, Thai

Thai-Spiced Pumpkin Soup


Pumpkin Soup

Simply the best thai-spiced pumpkin soup recipe. Try this very easy to make and surprisingly tasty soup with just 5 simple ingredients. This makes a perfect appetizer.   

Thai-Spiced Pumpkin Soup
Serves 6
A delicious and easy pumpkin soup recipe.
Write a review
Prep Time
10 min
Cook Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 20 min
  1. 2 acorn squash, pumpkins, or other smallish winter squash
  2. 3 tablespoons unsalted butter, room temperature
  3. 1 14-ounce can coconut milk
  4. 1 teaspoon (or more) red Thai curry paste
  5. 2 teaspoons fine grain sea salt (or to taste)
  6. water
  1. Preheat the oven to 375 degrees and place the oven racks in the middle.
  2. Carefully cut each squash/pumpkin into halves (or quarters).
  3. Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven.
  4. Roast for about an hour or until the squash is tender throughout.
  5. When the pumpkin/squash are cool enough to handle, scoop it into a large pot over medium high heat, add the coconut milk and curry paste and bring to a simmer.
  6. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well.
  7. Bring up to a simmer again and add the salt (and more curry paste if you like)
  1. Start with a teaspoon of Thai curry paste to start and then build from there until the soup has a level of spiciness and flavor that works for your palate.
Jean's Filipino Recipes



Leave a Reply

Follow Me On The Web!