Friday, July 5, 2013

Thai Pumpkin Soup

I’ve had a pumpkin staring at me, waiting to be eaten for weeks. As our current knife selection isn’t very good, the idea of using one of our puny knives to hack into a giant pumpkin wasn’t very appealing. But all this rainy weather we've been having has had me craving soup and so yesterday I finally attacked the pumpkin. This recipe is very quick and easy! There are several “boat” modifications that I made in making this soup that would definitely be made easier on land. I used my pressure cooker to cook the pumpkin quickly since we have a finite supply of gas that we need to conserve. It would also be just as easy to microwave it. Also, if I had have had an immersion blender available, I would’ve used it to puree the soup. As I didn’t, I mashed the pumpkin prior to adding it to the pot to semi-liquefy it and I actually liked the rough consistency that we ended up with.

Thai Pumpkin soup
~ 6 servings

4 tbsp Thai green curry paste
2 tbsp peanut oil
1 onion, diced
4 cloves garlic, minced/diced
1 medium pumpkin, cooked, peeled & mashed
1 can coconut milk
Coriander/Cilantro, to garnish

1. Pan-fry the curry paste for about 1 minute. Add the oil and onion and cook until translucent, then add the garlic and cook for ~ 1 minute more.
2. Add coconut milk and mashed pumpkin. Stir. Cook for ~ 5 minutes to let the flavours mesh.
3. Garnish with cilantro and enjoy!


  1. I can't remember what my friend told me to use for the paste, so glad to follow yours.. Bec's been happy to eat very healthy, so we're trying more flavours & healthy grains.

    1. This definitely has flavour. Let me know how it goes!

  2. Replies
    1. Thanks Greta. It's perfect for a small kitchen! :)