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.

Thai pumpkin soup
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner

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Method

  1. Place all ingredients in a saucepan and bring to a gentle simmer
  2. Continue to cook until the pumpkin (or kūmara) is soft
  3. Remove from heat and allow to cool
  4. Blend until smooth using a stick blender, blender or potato masher
  5. 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  cups
    peeled and diced pumpkin (or kūmara), about 500g
  • 3 cups
    water
  • 2 tbsp
    tomato paste
  • 1 tbsp
    Tom Yum paste
  • 1/4 cup
    coconut cream
  • 1 tsp
    fish sauce or soy sauce
Per serve
  • Energy
    373kJ
  • Total Fat
    4.9g
  • Saturated Fat
    3.1g
  • Total Carbohydrate
    12.5g
  • Sugars
    6.3g
  • Dietary Fibre
    2.2g
  • Sodium
    160mg
  • Protein
    2.1g