Thai-spiced roast pumpkin soup
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
This soup is low on effort but high on flavour - perfect for chilly Autumn evening!
  • 1 medium-sized pumpkin (15-20cm in diameter)
  • olive oil
  • butter
  • 1 Tbsp coriander seeds, crushed
  • 1 tsp ground cumin
  • 1 small onion, diced
  • 1 x 400g can of coconut milk
  • 3-4 Tbsp green Thai curry paste
  • 500ml chicken or vegetable stock
  • chilli flakes to garnish
  1. Pre-heat the oven to 180C.
  2. Chop the pumpkin into 6 or 8 wedges.  Scoop out the seeds and place the wedges skin side down on a baking sheet lined with aluminium foil.
  3. Brush them with a little olive oil and place a dab of butter in the hollow of each wedge.  Sprinkle liberally with a mix of the cumin and the coriander.  Roast in the over for about an hour or until soft enough to be skewered with a fork.
  4. In the meantime, heat a little olive oil in a large pot and gently fry the onions until translucent but not brown. Scoop the flesh out of the pumpkin skin and add to the onion in the pot.  Mash with a fork.
  5. Add the coconut milk and Thai curry paste and stir until it starts to bubble.  Using either a masher or a hand blender, mash to make a smooth puree.
  6. Add the chicken stock in increments of about 150ml, stirring well after each addition,  until the desired thickness of soup is obtained.
  7. Serve hot, topped with a sprinkling of chilli flakes.
Recipe by Cooksister | Food, Travel, Photography at