Red Curry Pumpkin Soup 4

This red curry pumpkin soup is all kinds of yum and combines two of my favourite things to eat in winter: curry and soup! What could be better? Oh I know, getting a little naughty and topping it with crispy shallots and coconut cream.

Red Curry Pumpkin Soup

This is one of those recipes that you can let bubble away for a while and do other things. You can also go the easy route and buy a red curry paste or you can make your own. I used Not Quite Nigella’s paste recipe (because I love her) but replaced the shallots with spring onions and the lemongrass with ginger because it’s what I had on hand and I’d already been to the supermarket TWICE that day. I kept on forgetting things. I should write lists. And then remember to look at them…

I tend to make my own curry paste because then I know what’s in it and can control my fructose intake more easily. But if you’re a frequent reader of this blog you know I throw caution to the wind with my food intolerance regularly. Like with my current persimmon salsa obsession (it’s so friggin good!).

Red Curry Pumpkin Soup 2

Speaking of throwing things, I threw some red lentils into this to make it more heart and filling. You can serve it with pita (as per the images) or sourdough, totally up to you. If you can get your hands on some good naan or roti that would be amazing too. How quickly this has turned into a post about bread!

Using a mixture of pumpkin achieved the right level of sweetness for me but feel free to just stick to your favourite variety. Sometimes I find ALL butternut makes for a pretty sweet soup but it’s totally up to you. Also, you can add more stock if you like your soup thinner this is just how I like mine. Go be you.

Red Curry Pumpkin Soup 3

The crispy shallots garnishing the soup are totally optional. You can easily make your own by frying finely sliced spring onion in coconut oil and allowing it to drain or just use store bought ones – this recipe is all about making things as difficult or easy as you like.

One more thing before we get to the recipe, has anyone noticed that I’ve posted a soup recipe each week since it started getting chilly in Melbourne? Told you they’re a winter favourite of mine…

Serves 4


2 tsp coconut oil

2 Tbs red curry paste

1.5kg Jarrahdale grey pumpkin

400g butternut pumpkin

2 litres vegetable stock

1/2 cup red lentils

150ml coconut milk or cream (plus extra for serving)

1 tsp fish sauce (if vego you could try this amazing alternative)

1 tsp soy sauce

Juice of half a lime

2 Tbs crispy shallots

4 Tbs coriander leaves

1 Tbs slice red chilli


Remove the seeds and skin from the pumpkin and roughly chop into 3cm cubes.

Melt the coconut oil in the base of a large heavy based pot, once melted add the curry paste and stir for 3-5 minutes or until fragrant and beginning to darken. Add the pumpkin and stir to coat in the paste. Add the vegetable stock, add more water if it isn’t quite covering the pumpkin.

Bring to the boil, turn down to simmer and cook for 10 minutes. Then, add the lentils. Continue to simmer for 45 minutes or until the pumpkin is very soft and starting to break up. Add the coconut milk/cream and continue to simmer for a further 10 minutes.

Allow to cool for at least ten minutes before transferring to a blender (or use a stick blender!). Do not over fill your blender, you may need to blend in batches. process until smooth and creamy and transfer back to the pot. Add the fish sauce, soy sauce and lime juice, taste and add more salt if required. Reheat to bring it back up to a nice hot temperature.

To serve, ladle soup into bowls finish with a swirl of coconut milk/cream in the centre, and sprinkle over the chilli coriander and shallots. Eat with bread of choice or just by itself!

HH. x

Red Curry Pumpkin Soup 5




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