Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own

Thai Curried Pumpkin Soup



The other day, a good friend of mine gave me some wonderful organic pumpkins from her home vegetable patch. Pumpkin is one of my most-liked veggies and I cook it in different ways, being of them, of course, soup. This time, I  first thought of preparing a pumpkin version of the ginger and curry soup I usually make with carrots. But then, while doing something else, a whole recipe took shape in my mind: a Thai-style curried soup.

Since Thai food is among my favourite foods, it is usually my choice for special occasions. I always cook Thai for birthdays celebrations (love ones and mine),  for my guests (all my friends have tasted my Thai cooking) and on weekends when we fancy something special. I even cooked a Thai green curry the last Christmas eve! However, once in a while I cook Thai just because is delicious, conforming and I feel like it. This was the case and here is the recipe I hope you will enjoy as much as we did at home.

Servings: 6

Preparation time: 35 minutes

Cooking time: 10 minutes in the pressure cooker* or 30 minutes for regular cooking


  • a dash of olive oil
  • 1 garlic clove, pressed
  • 1 tablespoon of ginger, grated
  • 1/2 onion, chopped
  • Yellow curry paste: 1 teaspoon for medium hot and 2 teaspoons for hot
  • 1/4 pumpkin peeled, seeded and diced
  • 1 teaspoon of lime zest
  • Fish sauce to taste (for a vegetarian and vegan option use marine salt instead)
  • 1 liter vegetable stock
  • 1  low-fat coconut milk tin
  • Fresh coriander, chopped
  • Lime wedges


Heat the oil in a cooking pot (I am using my pressure cooking* pot), add the garlic, ginger onion and curry paste. Lower the heat and stir until the paste has coated the rest of the ingredients and sauté until soft.


Continue by including the pumpkin and lime zest, stir to combine and season with the fish sauce, or sea salt if going for the vegetarian/vegan option.


Pour the stock, mix and bring to a boil. Then cover, if using the pressure cooker* once full pressure is reached, turn down the heat to a minimum and cook for about ten minutes. For regular cooking, turn down the heat and simmer for a good half an hour, until pumpkin is tender. Once the pumpkin is cooked, remove the lid and stir in the coconut milk .

*Always follow your pressure cooker instructions and manage it with due care.


Finally, purée the mix using a hand blender, incorporate the coriander and serve with lime wedges. Enjoy!



3 thoughts on “Thai Curried Pumpkin Soup

  1. I recently did something very similar with carrots instead of pumpkin! I will have to try this, I have yet to explore the possibilities of pumpkin!! Exciting! Thanks for the post!


    • Thanks for your comment! I also switch pumpkin and carrots in recipes depending on what I have at hand. I will go to take a look at your blog and I hope to see you around here soon. Cheers!


    • Ooh yay thanks!! I like the idea of using pumpkin and carrots interchangeably, that opens up a whole new world! Thanks for the idea!!


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