Red Curry Pumpkin Soup

Red Curry Pumpkin Soup - close up


This creamy soup starts with the velvet smoothness of pumpkin and coconut and ends with just the right hit of heat from the mellow red curry paste.


2 teaspoon coconut oil

1 small sweet onion or large red shallot

1 Tablesoon ginger paste

2 Tablespoons red curry paste (I used Roland brand – it is soooo good)

4 cups vegetable broth

4 cups pumpkin puree (from a can or from a peeled, steamed and mashed sugar pumpkin)

1 can coconut milk (shake well before opening and reserve a few Tablespoons)

Sliced red chillies

Pumpkin seeds

Lime wedges


  1. Heat the coconut oil in a heavy bottomed saucepan over medium heat, add the onion and cook until just translucent then stir in the ginger and cook until fragrant about 30 seconds.
  2. Stir in the red curry paste until evenly distributed and then alternate the addition of the vegetable broth and pumpkin puree and bring to a simmer before slowly stirring in the coconut milk.
  3. Simmer for 5 minutes to combine the flavours and then ladle into bowls and top with red chilli slices and pumpkin seeds. Drizzle with the remaining coconut milk and serve with lime wedges.
  4. Enjoy as an appetizer for dinner or main course for lunch.




If you want, you can add a bit of Fish Sauce to up the salt quotient.

Keywords: Red Curry Pumpkin Soup

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