Thai Pumpkin Soup

Title: Thai Pumpkin Soup
Broadcast: Episode 2, 8th July 18
Presenters: Theo Kalogeracos & Marg Johnson

This soup is simple to make, delicious, a terrific change from the more predictable pumpkin soups and is perfect for a Sunday night in.

To serve: 4-6


  • 1 kg Pumpkin, peeled and cut into large chunks
  • 1 Onion, roughly chopped
  • 1 tbsp Thai red curry paste
  • 2 tsp chopped Garlic
  • 1 tbsp vegetable oil
  • chicken stock or water
  • 1 stalk Lemongrass, split lengthwise
  • 125 ml can coconut cream
  • Juice of 1 lime or lemon
  • Fish sauce to taste
  • Coriander leaves


  • Sauté the onion and the garlic in the oil until soft, but not brown.
  • Add the curry paste and pumpkin and sauté until aromatic.
  • Add the lemongrass and stock until it covers the contents of the pan. Cook for 30 minutes or until the pumpkin is very tender.
  • Puree the soup, add the coconut cream and the lime or lemon juice and adjust the salt level using the fish sauce.
  • Retaste and serve with a scatter of coriander leaves and your favourite crusty bread if you desire.

Warm soup, crusty bread... a perfect match.