Recipes, Lunch, Dinner

Thai Curried Pumpkin and Coconut Soup

Thai Curried Pumpkin and Coconut Soup


Thai Curried Pumpkin and Coconut Soup

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 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


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

Recipe Creator
Name: Zoe
Country: Australia
More from Zoe: @veryhungryvegan

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