Thai Pumpkin Soup

2014-09-01 19.27.06
One of the easiest soups for a winter’s night.  It’s all about the curry paste, so find a good one.  We used Ayam Thai Red Curry Paste.

Thai Pumpkin Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Thai
Serves: 4-6
  • 1 medium Japanese or butternut squash, peeled and cut into large pieces.
  • 1 large carrot, sliced
  • 1-2 tablespoons red curry paste - or to taste (1 is mild, 2 is hot!)
  • 1 litre vegetable stock
  • ½ cup split red lentils
  • 1 cup soy milk, mixed with 1 tsp coconut essence
  • 2 tablespoons lime juice
  • freshly chopped coriander, yogurt to serve - optional
  1. Saute the pumpkin / squash and carrot with a splash of stock or water in a large heavy bottomed saucepan or casserole until softened, about 10 minutes. Add the curry paste, stir in thoroughly then quickly add the stock and lentils.
  2. Bring to the boil, reduce heat and simmer, covered, until the red lentils have broken down, around 20 minutes.
  3. Stir in the soy and coconut mixture, lime juice and heat through gently. Adjust seasoning, and serve, topped with coriander and / or yogurt if liked.


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