Distinctive Catering
for events & venues

Click here to email us
or call 01236 842972

Thai Pumpkin Soup


  • 1.5kg pumpkin, peeled and chopped
  • 4tsp oil
  • 1 white onion, sliced
  • 1 tbsp juice from grated ginger
  • 1 lemongrass, bashed
  • 3-4 tbsp Thai red curry paste
  • 400ml coconut milk
  • 850ml chicken stock
  • Lime juice & sugar for seasoning
  • 1 red & 1 green chilli for garnish
  • 100g pumpkin for garnish
  • Cream to garnish


  1. Heat the oven to 200°C. Toss the pumpkin in half the oil, and a bit of salt and pepper. Roast until tender
  2. Put the remaining oil in a large pot with the onion, ginger juice, and lemongrass and sweat until soft – about 8 – 10 minutes.
  3. Add the curry paste and stir for 1 minute.
  4. Once roasted, add the pumpkin. Then add the coconut milk and stock.
  5. Bring to a simmer and cook for 5 minutes. Remove the lemongrass.
  6. Put into a food blender and blend until smooth. Season to taste.
  7. Cut the chillies into rings
  8. Cut the remaining pumpkin into small cubes and roast until tender.
  9. To serve – place the chilli and roast pumpkin garnish into the bowl. Pour over hot soup and drizzle a little cream on top

What we do

Event Catering
Venue Catering
Wedding Catering
Corporate Catering
Bespoke Menus
Seasonal Produce
Themed Evenings

Contacting us

Big Bite Catering Limited
67 Gowan Brae
Tel: 01236 842972
Send Email

Working with