Creamy, fragrant, and gently spiced, this Thai-inspired pumpkin soup is the ultimate comfort in a bowl. With coconut milk and green curry paste, it’s full of warmth and flavour—perfect for cosy nights or easy entertaining.
Serves 6
Time 50 mins
INGREDIENTS:
- 2 cloves garlic, crushed
- 1 onion, chopped
- 1 red chilli, finely chopped (optional)
- 3 tbsp green curry paste
- 1 kg pumpkin, chopped to 5cm pieces
- 1 large sweet potato (orange), chopped to 5cm pieces
- 2-3 cups water
- 1 can coconut milk
- To serve:
- Natural yoghurt
- Coriander
- Chilli flakes (optional)
INSTRUCTIONS:
- Heat the olive oil in a large pot over a medium heat
- Add the onion and crushed garlic and chilli (optional) and saute until the onion is soft
- Add the green curry paste and stir to form a thicker paste
- Add the pumpkin and sweet potato and fill with 2-3 cups of water or until ¾ of the vegetables are covered
- Bring to the boil, then reduce to a simmer for about 20 minutes or until the pumpkin and sweet potato is cooked through
- Remove the pot from the stove and use a potato masher to combine the vegetables into a chunky soup, or use a stick blender to puree the soup smooth
- Place the soup back on a low heat and stir in the coconut milk
- Serve topped with natural yoghurt, coriander and chilli flakes (optional)
