Thai Yellow Curry Pumpkin Soup with Coconut
A velvety squash soup with coconut and a gentle yellow curry warmth, ready in 40 minutes.
Made with Thai yellow curry paste and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £0.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pot and soften the onion for 5 minutes.
5 min - 2
Add your ready made Thai yellow curry paste (see the base recipe) and fry for 2 minutes.
2 min - 3
Add the squash and your ready made vegetable stock (see the base recipe), cover and simmer for 20 minutes until the squash is very soft.
20 min - 4
Add the coconut milk and tamari. Blend with a stick blender until completely smooth, adding a splash of water if too thick.
- 5
Return to a gentle heat until steaming hot all the way through, then stir in the lime juice and taste for salt.
- 6
Ladle into bowls and top with coriander and pumpkin seeds.
Tips
- Roast the squash at {t200} for 25 minutes first for a deeper, sweeter flavour.
- Hold back a little coconut milk and swirl it on top before serving.
- Take care blending hot soup. Fill the jug no more than half full and vent the lid.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 4 days. Freeze in portions for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use pumpkin instead of butternut squash?
Yes, use the same weight of peeled pumpkin. It may be a little more watery, so use slightly less stock.
Is it thick or thin?
It is a smooth, medium-thick soup. Add water or stock to loosen it, or simmer a few more minutes to thicken.
Is it spicy?
No, it is mild. Add a fresh sliced chilli on top for heat.
More made with thai yellow curry paste
Gai Satay (Turmeric Chicken Satay with Peanut Sauce)
GFDFEFThai Yellow Curry Chicken Drumsticks with Sweet Potato and Green Beans
GFDFEFKhao Soi Gai (Northern Thai Chicken Curry Noodle Soup)
DFNFHPGaeng Kari Pla (Thai Yellow Curry with Cod, Aubergine and Green Beans)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
