Thai pumpkin soup Recipe (Ready in 70 Min)

A crowd-pleasing Thai vegetarian built around pumpkin, thai red curry paste and red chilli — roughly 70 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 8 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for oven and pan. At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's meat-free.

How to make it

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.
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.

You'll use: Oven · Pan · Saucepan · Blender

Tips & common questions

How long does Thai pumpkin soup take to make?

About 70 minutes from start to finish — an estimate based on the 8 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of lemon?

Try lime. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Thai pumpkin soup vegetarian?

Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.