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Thai Spiced Pumpkin Soup


Spice up the family favourite pumpkin soup with red curry paste and creamy coconut milk

Prep time:10 mins

Cook time:15 mins

Serves: 4


  • 2 teaspoons oil
  • 1 onion, chopped
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 2 cups chicken stock
  • 500g diced pumpkin
  • 270ml coconut milk
  • 2 teaspoons fish sauce
  • 2 teaspoons grated palm sugar
  • Cooked baby corn and coriander, for garnish


Step 1

Heat oil in a saucepan, add onion and sauté for 1-2 minutes to soften. Stir in Five Tastes Curry Paste and cook for 1 minute or until fragrant. Add stock and pumpkin, cover and simmer for 10 minutes.

Step 2

Remove from heat and puree. Add coconut milk, fish sauce and palm sugar. Return to heat, stirring until just boiling.

Step 3

Serve garnished with baby corn and coriander.

Tasty Tip!

Serve with Indonesian roti bread. Traditionally Thai servings are generally smaller than Australians may be used to as they are often part of a banquet. Add a little more stock or water for a larger serve.

Thai Spiced Pumpkin Soup
Average user rating:
  • 5

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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