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Thai-Style Pumpkin Soup

A spicy twist on the classic pumpkin soup
Difficulty Level: Easy
Serves: 4


Vegetable oil, for frying
2kg of pumpkin (any type), peeled and chopped into small pieces
1 brown onion, diced
1cm knob of ginger, diced
2 cups of vegetable stock
200ml can of coconut cream
3 tablespoons of red Thai curry paste
1 lime, juiced
1 cup of coriander, shredded
Shredded spring onion (to serve, optional)
Chopped peanuts (to serve, optional)


  1. Coat a large saucepan with oil and heat on medium. Cook onion until softened (approx. 5mins)
  2. Add in pumpkin and ginger and cook for 5mins. Stir in curry paste and cook for a further 2mins
  3. Add in stock and bring to a boil. Reduce heat to low and simmer for 20-30mins, until the pumpkin is tender
  4. Use a stick blender, or regular blender, to blend the soup until the desired consistency is reached
  5. Stir in the coconut milk and most of the coriander, season with pepper and cook for a further 5mins
  6. Stir in lime juice and serve hot, topped with coriander, spring onion and peanuts