Thai Inspired Pumpkin Soup

Hello Dear Reader,

And hello first soup of the year! And what a soup it is, all spicy and warming with a fabulous kick from this pesto, it just makes the soup even more delicious. You can add more heat if you like by adding more red curry paste or 1 teaspoon of chilli flakes, I added two tablespoons of the red curry paste and, for me, the amount of heat was just right.

Ingredients for Thai Inspired Pumpkin Soup, clockwise from right-
1 kg of pumpkin, skinned and cut into large chunks, a knob of ginger, grated on a microplane, 1 large onion, finely diced, 2 tablespoon red curry paste, 2 cups veggie stock (I use Massel) and 1 can of coconut milk

Sauté onion and ginger until onion is just transparent, then add the red curry paste and sauté until fragrant

Now add the pumpkin and toss to cover in curry paste and onion mixture

Pour over the veggie stock and bring to a gentle boil, turn heat down and cook pumpkin till fall apart tender

Add the can of coconut milk

And blitz till smooth

Serve with Coriander, Mint and Cashew Pesto and a swirl of greek or natural yoghurt

So easy and so delicious.

Have a lovely day,

Two Years Ago-Nectarine Clafoutis 


  1. Oh YUM!
    That's definitely going on the list when the weather gets a bit cooler, thanks! :)

  2. Hi Cheryl,
    I think I was a bit ambitious with making not one but two soups this week, holy cow, it it stil sooo hot and humid, what was I thinking 😉. It is a fab soup though, especially with that amazing zingy pesto.


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