Thai Roast Pumpkin & Coconut Soup

Course Entree, Main Dish
Cuisine Asian
Servings 6


  • 1.5 kg pumpkin peeled and roughly chopped
  • 4 tsp sunflower oil
  • 1 onion sliced
  • 1 tbsp grated ginger
  • 1 lemongrass bashed a little
  • 4 tbsp Thai red curry paste
  • 400 ml can coconut milk
  • 850 ml vegetable stock
  • lime juice and sugar for seasoning
  • 1 red chilli sliced, to serve (optional)


  • Heat oven to 180C fan. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
  • Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened.
  • Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.
  • Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
  • Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
  • Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
  • Serve drizzled with the remaining coconut milk and scattered with chilli.
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