3-ingredient Thai pumpkin soup

All thanks to one flavour-bomb ingredient.

Thai pumpkin soup

Picture this: you get home from work and the fridge is looking bare. All you want is a warming, hearty winter dinner that is kind on the wallet, doesn’t require a trip to the shops, is nourishing and delicious, requires minimal effort and washing up (surely we’re not asking for too much…). Well, your dinner prayers have been answered with this 3-ingredient Thai pumpkin soup. 

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 Thai 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 soupI make now – It has so much more depth and flavour than ordinary pumpkin soup” mfrank

Originally published as 3-ingredient Thai pumpkin soup