Thai Pumpkin and Coconut Milk Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 tablespoon


  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