Thai Pumpkin and Coconut Milk Soup



  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 tablespoon red curry paste
  • 1 tablespoon tomato paste (concentrated purée)
  • 450 g (1 lb) peeled pumpkin (winter squash), cubed
  • 400 ml (14 fl oz) coconut milk
  • 500 ml (17 fl oz/2 cups) vegetable stock
  • coriander (cilantro) leaves, to garnish
  • sliced red chilli, to garnish


  1. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened. Add the curry paste and tomato paste and fry for 30 seconds.
  2. Add the pumpkin and fry for 5 minutes, then add the coconut milk and stock. Cover and simmer for 15 minutes, then remove the lid and simmer for a further 5 minutes.
  3. Allow to cool a little, then process in batches in a food processor or blender until smooth. Return the soup to the pan and reheat. Garnish with coriander and chilli and serve.