3-ingredient Thai pumpkin soup
All thanks to one flavour-bomb ingredient.
Food
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The best pumpkin soup twist
There aren’t many soup recipes as simple as this one. It’s made with just 3 ingredients, but really packs a punch in the flavour department thanks to one flavour-bomb ingredient: Thai red curry paste.
The only prep involved is chopping up a pumpkin. Fry it off, add curry paste and coconut milk, top up with water and simmer for 20 minutes before blending. That’s it! The result is a creamy pumpkin soup that has great depth of flavour, thanks to the aromatic Thai flavours of lemongrass, turmeric and garlic, along with a nice kick of chilli.
The most versatile soup recipe
You can use this simple soup recipe as a base to get creative with what’s in the fridge. Keep it as is, or amp up the spice with an extra teaspoon of curry paste. Throw in some extra vegies: onion, potato, carrot, celery, leek or sweet potato would all work well.
Our top tip is to season generously – don’t be shy with the salt and pepper. It will bring out all the flavours from the paste and pumpkin.
The soup with rave reviews
With over 60 5-star reviews, our members love how easy this soup recipe is.
“Beautiful, a nice change from plain pumpkin soup.” LT003
“REALLY good! Loved the red curry flavour addition to the pumkpin soup.” dsmatev
“The best soup ever!” Heather_rey
“So simple and quick to make, this is the only pumpkin soup I make now – It has so much more depth and flavour than ordinary pumpkin soup” mfrank
Get our Thai pumpkin soup recipe here
More of our favourite soup recipes:
- Moroccan sweet potato, carrot and chickpea soup
- Chicken and sweet corn soup recipe
- Potato and leek soup recipe
- Creamy cauliflower and potato soup with bacon
Originally published as 3-ingredient Thai pumpkin soup