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RECIPE: Thai-style pumpkin soup

Comfort food with a spicy twist...

Try a Thai take on this classic by adding some coconut milk, fresh coriander and delicious curried cashews. Serve with some crusty bread.




- Olive oil 

- 2 shallots (also known as eschallots or French shallots), finely diced

- 20g ginger (around 2.5cm), peeled and finely chopped

- 2 cloves garlic, finely chopped

- 1 heaped Tbsp Thai red curry paste

- 1 tsp curry powder

- 1 tsp dried coriander

- 1 tsp turmeric powder

- 1 butternut pumpkin (about 1kg), peeled and cut into 5cm chunks

- 4 cups vegetable stock

- 1 can (400ml) coconut milk

- Handful coriander leaves and chopped spring onions, to serve

- Sea salt and black pepper


Roasted curry cashews

- 1 cup (130g) cashews, raw

- 1 tsp red curry paste

- 1 tsp curry powder

- 1 Tbsp shredded coconut

- Sea salt



  1. In a large pot, heat a drizzle of olive oil, add the shallots and saute on low heat until softened, about 3 minutes. Add the ginger and garlic and cook for another 30-60 seconds. Add the red curry paste, along with the spices and cook, stirring for 1 minute or so, until everything smells fragrant. 
  2. Add the butternut pumpkin and stir to coat in the spices. Next, add the vegetable stock and increase the heat to medium. Allow to simmer, covered, for 20-25 minutes, until the pumpkin is completely soft and falling apart. Check occasionally and lower the heat if needed. Stir in most of the coconut milk, reserving about 2 tablespoons to drizzle over the top for serving. Taste and season well with sea salt and black pepper.
  3. While the soup is cooking, prepare your cashews. Preheat oven to 160°C and line a baking sheet with baking paper. Combine the cashews with the red curry paste, curry powder and coconut. Stir to combine, lay out on the baking sheet and sprinkle with a little sea salt. Roast for 15 minutes, until nuts are golden. Allow to cool completely.
  4. Using a handheld stick blender, blender or food processor, puree the soup until very smooth. Ladle the soup into bowls and top with the roasted cashews, coriander leaves, chopped spring onions and a drizzle of the reserved coconut milk. Serve immediately.



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Published: 15 July 2020

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