thai soup

Thai Pumpkin Soup

Course Soup
Prep Time 30 minutes


  • Some butternut or pumpkin cut into rough chunks
  • 1 Onion chopped up
  • 1 Green pepper chopped up
  • 1 can coconut cream
  • 1 stock cube vegetable flavour
  • 1 tablespoon Thai red curry sauce or to taste
  • 1 clove garlic or two if they are small
  • Salt to taste
  • A little oil for frying


  1. Add all the vegetables to a large pot and fry until the pumpkin/butternut begins to caramelize

  2. Add some water and a stock cube and simmer until all the vegetables are soft

  3. Add the coconut cream, Thai curry sauce and garlic and blend with a stick blender. If your children don't like "hot stuff" be careful with the Thai curry sauce!

  4. Season to taste. If the soup is too thick add water. 

  5. Simmer until the coconut cream has warmed through. Once hot, the soup is ready to serve

Recipe Notes

The onion and green pepper can be substituted with any vegetables you have available.