How to Make Thai Curry Pumpkin Soup

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How to Make Thai Curry Pumpkin Soup

Heiko Mueller

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Step 1 of 10

Peel and dice onion, ginger and garlic

Step 2 of 10

Place onion, ginger, garlic & olive oil or coconut oil in a large pot and cook until onions are translucent

Step 3 of 10

Peel the pumpkin with a Chef's knife or peeler if preferred

Step 4 of 10

Dice pumpkin into small cubes

Step 5 of 10

Place diced pumpkin in the pot with ginger, garlic and onions once they are translucent and add enough water to cover the pumpkin. Brin to a boil than simmer until pumpkin is soft(25-30min)

Step 6 of 10

Squeeze in the lemon, add chilli paste, raw honey or agave nectar, sea salt, cayenne pepper, fish sauce and maple syrup

Step 7 of 10

Blend in pot or in blender until smooth

Step 8 of 10

Pour in a 400ml can of coconut milk and stir well

Step 9 of 10

Garnish with cilantro and chilli flakes

Step 10 of 10

Enjoy!!

You're Done

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Heiko Mueller

Toronto Ontario, Canada

Ironworker 721 welder/fitter with a love for food, family, life and the great outdoors!!

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1 onion

5 cloves of garlic

2 Tablespoons of olive oil or coconut oil

2 inches of fresh ginger root

14 Cups of chopped pumpkin

3 Tablespoons fish sauce

¾ of a lemon

¼ Teaspoons of cayenne pepper

400 Mililiters coconut milk

1 Tablespoon raw honey or agave nectar

2 Tablespoons maple syrup

½ Teaspoons sea salt

1 Pinch chilli flakes

cilantro

Pumpkin meat out of what?

Jennifer Collyer 6 months ago

Found it difficult to get the pumpkin meat out. Would have been awesome if you described how to do that better. Overall, really cool dish!

Matthew Leonard 7 months ago

I used butternut squash and it came out awesome. Thank you!!

Daniella Sforza 7 months ago

Love your recipes:) are you a chef? Can't wait for you to post more.. I've made both of your recipes and they turned out great!!

Laura Harvey, Nutritionist 7 months ago

Be first to comment on Step 1.

Be first to comment on Step 2.

Be first to comment on Step 3.

Be first to comment on Step 4.

25-30 min Thanks I added the cook time into the recipe

Heiko Mueller (author) 7 months ago

How long did you cook?

Jerome Moss 7 months ago

How much fish sauce and do you really need maple syrup (how much again? ) when you have agave nectar (quantity again?)

Anu Chopra Sharma 7 months ago

Thank you. I'll try find it at the store.

Oh Snap Snap 7 months ago

Thai kitchen red curry paste

Heiko Mueller (author) 7 months ago

What kind of chili paste did you use?

Oh Snap Snap 7 months ago

Be first to comment on Step 7.

Coconut milk in a carton would be great…plus less fat is always great:)

Heiko Mueller (author) 7 months ago

Coconut milk in a carton has less fat and heft... Wonder if that would work..

Daniella Sforza 7 months ago

Thanks I'll try that.

Lana Art 7 months ago

You could use cream or milk but it won't have the same Thai flavour

Heiko Mueller (author) 7 months ago

Is there a substitute for the coconut milk?? I don't have it at the moment.

Lana Art 7 months ago

Be first to comment on Step 9.

Wow!! What a fantastic recipe!!! Where did you get this?! I can't wait to try it for my hubby;)

Laura Harvey, Nutritionist 7 months ago

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