Thai Pumpkin Soup


This recipe was sent in by HIF member Nicola from Apollo Bay in Victoria . Thanks Nicola!


  • 3 cups of stock
  • 270ml coconut cream (milk works too)
  • 1-2 teaspoons of fish sauce
  • 2 tablespoons of lime juice
  • 2 tablespoons of oil
  • 2 tablespoons of Thai red/green curry paste
  • 2 teaspoons of finely grated fresh ginger
  • 3 chopped spring onions/shallots
  • 800g butternut pumpkin, peeled and chopped
  • 300g chopped, seeded & peeled tomatoes


  • Heat the oil in saucepan then add the curry paste, ginger and shallots
  • Add the pumpkin and tomatoes and stir to coat
  • Add the stock and bring to the boil
  • Simmer uncovered until pumpkin is soft
  • Blend the soup until smooth
  • Over gentle heat, stir in the coconut cream and enough water to achieve your desired consistency
  • Season your soup with fish sauce and lime juice.


Tags: Dinner
Category: Recipes

Add a Comment

  1. Enter your comments


Your details


  1. Email me if my comment is published