Thai-Spiced Pumpkin Soup

Thai-Spiced Pumpkin Soup

Course: Mains
Servings: 6


  • 2 acorn, pumpkin, or other winter squash
  • 3 tbsp butter, room temperature
  • 1 14-oz can coconut milk
  • 1 tsp red Thai curry paste (to taste)
  • 2 tsp salt (to taste)
  • water


  • Preheat the oven at 375ºF and place the oven racks in the middle.
  • Carefully cut each squash in halves or quarters.
  • Slather each piece of squash with butter, sprinkle generously with Celtic sea salt, place on a baking sheet skin sides down, and place in the oven.
  • Roast for about an hour or until the squash is tender throughout.
  • When the pumpkin/squash are cool enough to handle, scoop it into a large pot over medium high heat.
  • Add the coconut milk and curry paste and bring to a simmer.
  • Remove from the heat and puree with a hand blender; you should have a very thick base at this point.
  • Add water a cup at a time, pureeing between additions until the soup is the consistency you prefer – a light vegetable stock would work here as well.
  • Bring up to a simmer again and add the salt (and more curry paste if you like).


Recipe by InspireHealth
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