Thai Pumpkin and Coconut Soup

Made this for supper tonight. It was extremely rich and delicious. A heavy bisque-like texture that worked really well with the garlic butter biscuits fresh and hot out of the oven. Comforting and very filling on a chilly autumn evening. The spice of the Thai red curry helped warm the tummy too.

Thai Pumpkin and Coconut Soup

Comforting Thai Pumpkin and Coconut Soup has a bit of kick from curry paste and plenty of creaminess from yummy coconut milk. Delicious indeed!

Prep Time 5 mins
Cook Time 1 hr
Total Time 1hr 5 mins
Servings 4


  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 2.5 lb butternut squash, or butternut pumpkin as some call it peeled, chopped
  • .25 lb white baby potatoes peeled, chopped
  • 2 garlic cloves crushed
  • 1/4 cup Thai red curry paste or curry powder
  • 2 1/2 cups chicken stock
  • 400 ml can coconut milk
  • 2 tablespoons unsalted roasted peanuts finely chopped
  • 2 tablespoons fresh coriander leaves chopped
  • 1 tbsp chives or green onion finely chopped
  • 2 teaspoons lime juice


  1. Heat oil in a saucepan at medium-high heat. Cook onion, for 5 minutes or until softened, make sure to stir occasionally.
  2. Add pumpkin and the potato to the pan and cook for about 5 minutes, stirring occasionally.
  3. Add the garlic. and still cook, stirring for 1 minute or until fragrant.
  4. Get full instructions & recipes @

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