The Dinner Planner

Thai Pumpkin Soup

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Pumpkin soup doesn't need to be boring. Jazz it up and fill your bellies with some warming goodness.
Servings 4


  • 1.5 kg pumpkin – chopped into 3cm cubes
  • 2 carrots – roughly chopped
  • 1 onion – diced
  • 1 l stock – chicken or vegetable
  • 1 400g coconut milk
  • ½ c red lentils
  • 2 tbsp red curry paste
  • 2 garlic cloves – crushed
  • 1 tbsp ginger – finely grated
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • ½ lime – juiced


  • Heat olive oil in a large pan over meduim heat. Add red curry paste, onion, garlic and ginger and fry for 2-3 minutes.
  • Add pumpkin, carrot and lentils. Toss to combine. Cover with stock. Bring to the boil and then reduce to a simmer. Pop lid on and cook for 20 minutes.
  • Once cooked, add half the coconut milk, sugar, soy sauce, fish sauce and lime juice. Use a hand blender to combine.
  • Divide amongst bowls and garnish with extra coconut milk. Add some chilli and coriander if you like.

Tips and Variations

Vegetarian –  Use vegetable stock
Gluten Free – 
Low Carb – 

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