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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


    • 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


    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.

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    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.


    Average user rating

    5 stars