Thai Pumpkin Soup

Recipe by Kookaburra
READY IN: 50mins




  • Heat oil in a very large saucepan or stockpot.
  • Add onion and celery and cook, stirring, over a medium heat until soft, but not brown (about 10 minutes).
  • Add curry paste, stir to combine and cook for 1 minute.
  • Add tomato and cook, stirring, for another couple of minutes.
  • Add pumpkin and mix well to combine.
  • Add stock.
  • Cover saucepan and bring soup to the boil.
  • Reduce heat to low, uncover, and simmer for 20 minutes or until pumpkin is very tender.
  • Remove saucepan from heat, and allow the mixture to cool slightly.
  • Using a hand blender, food processor or blender, puree soup (in batches if necessary).
  • Return soup to saucepan and taste.
  • Add salt, a teaspoon at a time, tasting after each addition.
  • (For my taste I found I needed to add about 1 dessertspoon salt, but you may want more or less.) Add coconut milk or cream, mix well and taste again.
  • Add more salt if necessary.
  • Reheat soup to serve.
  • If you wish, garnish each bowl of soup with a swirl of coconut cream or thick cream and a sprig of coriander.