Total Time
Prep 20 mins
Cook 35 mins

this is a great twist on an old favourite!!

Ingredients Nutrition

  • 1 butternut pumpkin (peeled seeded and chopped)
  • 1 red onion (chopped)
  • 2 tablespoons oil
  • 2 tablespoons Thai red curry paste
  • 4 -6 cups chicken stock
  • 1 (400 ml) can coconut milk
  • 100 g cooked rice vermicelli


  1. Saute onion in a little oil, add pumpkin and brown a little ( this gives a great nuuty flavour to the pumpkin.
  2. Add red curry paste, coat pumpkin and onions well.
  3. Add stock and simmer for 10-15 minutes.
  4. Add coconut milk and simmer for a further 10 minutes.
  5. At this point, blitz or mash soup to desired consistency.
  6. Add cooked rice vermicelli simmer further 5 mins this will thicken the soup a great deal.
  7. Serve with a big dollop of cream and fresh coriander and red chilli if you like it hot like me!
  8. You can also add chicken or seafood to this for a complete meal, but it is pretty filling on it's own!
  9. Enjoy :).
Most Helpful

5 5

Yummo! Great soup with nice Thai flavours and a zap of heat. Made as written, but using a different type of pumpkin (squash). Served with coriander and a sprinkling of chopped jalapeno. Thanks for posting.