Thai Pumpkin Soup

"I saw this soup made on television one cold, wet morning. It looked so delicious I shot up to the shop, bought some pumpkin and made it for lunch. It was absolutely delicious, silky smooth and not too spicy. This recipe serves 8, but if there is any left over, it can be frozen and reheated in the microwave."
 
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photo by Jmommy209 photo by Jmommy209
photo by Jmommy209
Ready In:
50mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. ltdsaloon16r
    Great flavours in this soup, I used coconut milk and instead of one tomato I added a tin of chopped tomatoes. Served with crusty rolls on a cold Winters evening. Delicious.
     
  2. chchkiwi
    Love this recipe and have made it several times. However, rather than peel and cube the pumpkin, I cooked it in the microwave and then just removed the skin. So much easier and less time consuming. I don't care for particularly spicy food but found the 2-1/2 tablespoons of red thai curry psdte to be just right.
     
  3. Lumberjackie
    Delicious soup! I have to disagree with the reviewer who suggested that 2.5 tbsp. of curry paste was too much. It had a bit of a kick to it, but I didn't find it too spicy; however, if you don't like spicy food - or if your curry paste is particularly spicy - you may want to reduce it. I also added a tbsp. of chopped ginger at the beginning and some== fresh lime juice at the end. While I find most pumpkin soups too sweet, this was wonderful, and I will definitely make it again.
     
  4. currybunny
    Fantastic! My first time making soup and a total success, despite running out of red curry paste and having to substitute Mussuman curry paste instead. Left out the celery as I can't stand it but did everything else as per the recipe and was very happy - so great for those cold Melbourne days! Thanks for the recipe, I'll be making another batch this week!
     
  5. tineabradley
    This was very bland. I will not be making it again.
     
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Tweaks

  1. Becky H.
    This was a very nice recipe that really hits the spot on a cold fall day. I made a few modifications--added 1 Tbsp minced ginger and instead of salt, I used fish sauce (nuoc mam) for more of a Thai flavor; added a diced sweet potato while cooking the onions & celery; used 2.5 tsp of bouillon instead of broth; used an entire can of light coconut milk instead of just one cup; added a dash of dried basil. Thank you for sharing this recipe!
     
  2. currybunny
    Fantastic! My first time making soup and a total success, despite running out of red curry paste and having to substitute Mussuman curry paste instead. Left out the celery as I can't stand it but did everything else as per the recipe and was very happy - so great for those cold Melbourne days! Thanks for the recipe, I'll be making another batch this week!
     

RECIPE SUBMITTED BY

<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
 
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