Thai Pumpkin Soup

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Total Time
15 mins
15 mins

A lovely spicy/sweet soup. This recipe was given to me by a friend at work.

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  1. Dice pumpkin and cook it in the chicken stock until soft.
  2. In a separate pan, sauté onion in oil until transparent.
  3. Add garlic and red curry paste and stir while cooking another minute or two.
  4. Combine the onion/curry mix and the cooked pumpkin and puree.
  5. Pour boiling water over the vermicelli noodles and let stand for about 5 minute.
  6. Drain the noodles and add to the pumpkin puree.
  7. Serve garnished with coriander.
Most Helpful

4 5

I thought this was a great recipe - unfortunately I had to cut right back on the curry paste as DD's friend coming to dinner is so picky but next time I will do the full amount. DD and friend did say how much they enjoyed it so thanks dreamerPrue.

5 5

This was terrific! The blend of flavors is very interesting, and mild enough that even the kids liked it. I used less curry than the recipe called for, and I'm glad I did as it turned out to be a particularly hot curry!