Asian-inspired pumpkin soup recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Serves 6–8

Ingredients

2 tbsp vegetable oil
2 tbsp Thai curry paste
1 onion, diced
1 celery stalk, diced
1 tomato, chopped
1 kg pumpkin, peeled and diced
Salt and freshly ground black pepper
1 litre (4 cups) vegetable or chicken stock
1 x 400 ml can coconut milk
Coriander leaves for garnish

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Preparation

Heat a large heavy-based saucepan over a medium heat. Add oil and Thai curry paste and cook for 1-2 minutes, stirring often, until fragrant. Add the onion, celery, tomato and pumpkin, and season with salt and pepper. Reduce heat and cook for 15 minutes, stirring often.

Add stock to the saucepan, raise the heat and bring to the boil. Reduce to a simmer, cover the saucepan and cook for 20 minutes, or until the pumpkin is tender. Purée soup and strain into a clean saucepan.

Return the soup to the boil, whisk in the coconut milk and adjust seasoning. Serve with coriander leaves as a garnish.

If you enjoyed this Asian-inspired pumpkin soup recipe then browse more Modern Australian recipes, vegetarian recipes, quick recipes and our most popular hainanese chicken rice recipe.

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