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Spicy Thai Pumpkin Soup


Silver Member
S: 15st2lb C: 12st1lb G: 11st0lb BMI: 27.3 Loss: 3st1lb(20.28%)
Here's the spicy pumpkin soup as requested. I made this yesterday and it's so easy to make. I'm not sure what the syns are though. The whole can of coconut milk is 20.5 syns and 1 tbsp of Thai curry paste is 1 and I would say that this recipe makes about 6 bowls of soup, so 4 syns I guess per bowl. If anyone can work it out better than me be my guest as I'm not very good at it....lol.

Spicy Thai Pumpkin Soup

1 Kg pumpkin or butternut squash, peeled , de-seeded and cut into 1cm cubes.
Frylight or 1 tbsp veg oil ( I use frylight)
2 onions chopped
2.5cm piece fresh root ginger, peeled and finely chopped
4 tsp red Thai curry paste ( I've used Barts and Tesco Barts is better )
450ml veg or chicken stock
400ml light coconut milk (Blue dragon make it)
small bunch of chopped coriander


1) preheat oven to 180*c or gas 4 .Place pumpkin or butternut squash on a non stick baking tray and season , Roast for 30mins or until tender.

2) Meanwhile, heat the pan add onions and ginger spray with frylight , saute for 10 mins until soft , stir in the curry paste and cook for 1 to 2 mins , then add the pumpkin, stock and coconut milk. cover and bring to the boil , then allow to cool slightly.

3) Purée the soup in a food processor or hand blender in batches until smooth. Return to the pan, season to taste ( I sometimes also use a little canderal or sugar to taste )

4) Add the chopped coriander or you can use chopped basil , which is also very nice.
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