Thai pumpkin soup with coconut and lime

Packed full of vitamin C, the versatile pumpkin adds more than just colour to a dish. So try this delicious Thai pumpkin soup with coconut and lime for a comforting dinner during these cold winter months.
Thai pumpkin soup with coconut and lime

What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes – we have something for everyone, with meaty treats and vegetarian delights from all over the globe.



1.Heat the oil in a large saucepan and [sauté the shallot](|target=”_blank”), ginger, garlic and curry paste for 2-3 minutes over a medium-low heat until soft and fragrant but not coloured.
2.Add the pumpkin and stock and simmer for 10 minutes, then mash or blend to reach desired consistency.
3.Add three-quarters of the coconut cream (reserve the rest for serving) and stir in half the lime zest and half the sliced kaffir lime leaves. Warm through but do not boil.
4.Serve in bowls with a swirl of remaining coconut cream and garnish with remaining lime zest and kaffir leaves.

*Check label if eating gluten free


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