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Thai Pumpkin Soup with Basil Cream

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Thai Pumpkin Soup with Basil Cream

Now that pumpkins are in season, why not try this warming soup made from roasted pumpkin, sweet coconut and spicy Thai curry paste.

  • Vegetarian
Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour 60 minutes
Serves:
 4 generously

Ingredients

  • 1kg pumpkin or butternut squash, peeled, deseeded and cut into 1cm cubes
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2.5cm piece fresh root ginger, peeled and finely chopped
  • 4 tsp Bart Red Thai Curry Paste
  • 450ml vegetable stock
  • 400ml can Bart Spices Coconut Milk
  • 142ml pot single cream
  • 20g pack fresh basil, chopped

Method

  1. Preheat the oven to 180°C, gas mark 4. Place the pumpkin or butternut squash on a non-stick baking tray and season. Roast for 30 minutes, or until tender.
  2. Meanwhile, heat the oil in a medium pan and add the onion and ginger. Cover and sauté for 10 minutes, stirring occasionally. Stir in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk. Cover and bring to the boil, then allow to simmer for 5 minutes. Remove from heat and cool slightly.
  3. Purée the soup in a food processor or blender in 2 batches, until smooth. Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required.
  4. Place the cream and chopped basil in a small pan and heat gently. Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty granary bread on the side.

Cook's tips

One of the safest ways to prepare the pumpkin is to cut it in half with a large knife, then remove the seeds and stringy bits with a spoon. Cut the flesh into smaller wedges, then peel. Garnish the soup with strips of fried pumpkin. Reserve a little of the pumpkin flesh and cut into julienne strips, then fry in hot oil for 20-30 seconds until golden.

Drinks recommendation

The ginger and other spices are well matched by Finca Las Higueras Pinot Gris, Mendoza, Argentina, which also copes with the creamy texture and flavour of the pumpkin.

Comments and images

Average user rating 4 stars out of 5

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Kedgeree

Kedgeree 27 February 2009 15:46

This is excellent. Easily doubled for a larger group.

candylythe

candylythe 01 November 2008 09:23

Delicious soup - my oven was broken so I cooked pumpkin on the hob and was just as tasty.

missswiss

missswiss 13 October 2008 12:03

This is is delicious! I have used sour cream instead of the single, gives it a nice edge. Plus a teaspoon of pumpkin seed oil stirred in at the end gives a lovely speckled appearance and enhances the smoky pumpkin aroma.

ROZELLA

ROZELLA 29 January 2008 17:58

This is a truly lovely tasting soup. I have also made leaving out coconut milk, but I must say it is far better tasting with the coconut milk.

sharon pears

sharon pears 30 December 2007 12:17

this was a really lovely tasting soup. the coconut is very subtle

Charly

Charly 30 October 2007 17:16

Can you make it with out coconut?

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4 stars out of 5

Average user rating Based on 115 ratings

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Nutritional Info

Typical values per serving:
Energy 414.0kcal
Fat 31.4g
Saturated Fat 23.7g
Salt 1.7g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in October 2004