Thai Spiced Pumpkin Soup Recipe

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A good book of soup recipes is the cure for cold weather. Whatever delicious produce you find at the farmers' market, there's a great soup for that. Whether you're cooking with seasonal ingredients or simply foraging in the pantry, food writer and editor Anna Helm Baxter knows how to get a bowl of something hearty, healthy and easy to cook on the table, fast.

Reprinted with permission fromĀ Soups

Thai Spiced Pumpkin Soup Recipe
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  • 2 tablespoons vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 13-ounce tin light coconut milk
  • 13 ounces water
  • 1 2-pound pumpkin (squash)
  • 1 teaspoon coconut sugar (or brown sugar)
  • 2-3 teaspoons fish sauce
  • 2 tablespoons lime juice
  • 1 small bunch Thai basil
  1. Heat the oil and cook the curry paste for 1 minute.
  2. Add the coconut milk and water and bring to a simmer. Add the pumpkin and sugar and cook until the pumpkin is tender.
  3. Add the fish sauce, lime juice and basil, and serve.
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