Thai cuisine
Thai pumpkin soup
A velvety Thai pumpkin soup bursting with aromatic spices and hints of coconut milk.
This creamy Thai pumpkin soup is a delightful blend of sweet pumpkin and fragrant spices, enriched by the subtle richness of coconut milk. Its smooth texture pairs wonderfully with a sprinkle of fresh cilantro and a squeeze of lime for an invigorating lunch.
Method
- 1
step 1
- 2
Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
- 3
step 2
- 4
Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
FAQ
Is «Thai pumpkin soup» gluten-free?
Yes. «Thai pumpkin soup» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Thai pumpkin soup»?
One serving has 231 kcal, 27.5 g carbs, 5.3 g protein and 12.2 g fat. The recipe makes 9 servings.
Is «Thai pumpkin soup» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: умеренная. This is not medical advice — with GDM, check with your doctor and glucose meter.