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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

Contacting us

Big Bite Catering Limited
67 Gowan Brae, Airdrie,
Lanarkshire, Scotland
Tel: 01236 842972

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