Thai pumpkin (or kūmara) soup
Fancy making some pumpkin soup? This easy soup recipe can be made with either pumpkin or kūmara. Despite the simplicity, this recipe packs a lot of flavour and freezes well too.
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Place all ingredients in a saucepan and bring to a gentle simmer
- Continue to cook until the pumpkin (or kūmara) is soft
- Remove from heat and allow to cool
- Blend until smooth using a stick blender, blender or potato masher
- Reheat and serve.
Tips
Not sure what to do with the left-over Tom Yum paste? It goes well in a stir-fry or try it in a more traditional Tom Yum soup:
There's no hurry to use the Tom Yum paste though as it will last for months or years in the fridge.
- 4 cupspeeled and diced pumpkin (or kūmara), about 500g
- 3 cupswater
- 2 tbsptomato paste
- 1 tbspTom Yum paste
- 1/4 cupcoconut cream
- 1 tspfish sauce or soy sauce
- Energy373kJ
- Total Fat4.9g
- Saturated Fat3.1g
- Total Carbohydrate12.5g
- Sugars6.3g
- Dietary Fibre2.2g
- Sodium160mg
- Protein2.1g
Method
- Place all ingredients in a saucepan and bring to a gentle simmer
- Continue to cook until the pumpkin (or kūmara) is soft
- Remove from heat and allow to cool
- Blend until smooth using a stick blender, blender or potato masher
- Reheat and serve.
Tips
Not sure what to do with the left-over Tom Yum paste? It goes well in a stir-fry or try it in a more traditional Tom Yum soup:
There's no hurry to use the Tom Yum paste though as it will last for months or years in the fridge.
Ingredients
- 4 cupspeeled and diced pumpkin (or kūmara), about 500g
- 3 cupswater
- 2 tbsptomato paste
- 1 tbspTom Yum paste
- 1/4 cupcoconut cream
- 1 tspfish sauce or soy sauce
Ingredients
- 4 cupspeeled and diced pumpkin (or kūmara), about 500g
- 3 cupswater
- 2 tbsptomato paste
- 1 tbspTom Yum paste
- 1/4 cupcoconut cream
- 1 tspfish sauce or soy sauce
Nutrition Facts
- Energy373kJ
- Total Fat4.9g
- Saturated Fat3.1g
- Total Carbohydrate12.5g
- Sugars6.3g
- Dietary Fibre2.2g
- Sodium160mg
- Protein2.1g
Method
- Place all ingredients in a saucepan and bring to a gentle simmer
- Continue to cook until the pumpkin (or kūmara) is soft
- Remove from heat and allow to cool
- Blend until smooth using a stick blender, blender or potato masher
- Reheat and serve.
Tips
Not sure what to do with the left-over Tom Yum paste? It goes well in a stir-fry or try it in a more traditional Tom Yum soup:
There's no hurry to use the Tom Yum paste though as it will last for months or years in the fridge.
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