Thai Curried Pumpkin and Coconut Soup

Thai Curried Pumpkin and Coconut Soup by Zoe of @veryhungryvegan

Serves: 6


  • 1 red onion, peeled and chopped
  • 2 cloves fresh garlic, minced
  • 3cm fresh ginger, minced
  • 1 medium carrot, peeled and sliced
  • 1kg jap pumpkin, cubed
  • 200g white potato, peeled and cubed
  • 1.5L vegetable stock
  • 3 tbsp vegan thai red curry paste
  • 1 270mL can coconut cream


  • In a large pot combine onion, garlic, ginger and carrot, and cook over a medium heat until softened
  • Add lentils, potato, pumpkin and cover with vegetable stock
  • Bring this to the boil and simmer for 1 hour or until all vegetable are soft
  • Add in coconut cream and Thai red curry paste
  • Pulse with a stick blender until all combined
  • Serve with optional toppings such as coriander leaves, hemp seeds, roasted peanuts, chili flakes or sliced spring onion

This recipe was kindly provided by @veryhungryvegan

For more recipes visit us HERE.

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