A Happy Halloween – Thai Pumpkin Soup

Happy Halloween!! I love this time of year. Dressing up – love, watching scary films – love, eating sweets (uh, hello?!) – LOVE!

One thing I also love doing, but haven’t necessarily got the artistic skills for, is pumpkin carving. Yes, spending a couple of hours and a few swear words carving out something which vaguely resembles a scary face. Saying that, it’s only luck if said face actually turns out scary, in the past it has been happy, sad and a cross between nervous and perplexed (the knife slipped).

But the question is – what do you do with the insides of the pumpkin? Especially when you aren’t actually a big fan of the taste of pumpkin?! Well, last year I discovered the most amazing tasting thick, spicy thai soup which turned out to actually be made of…yup you guessed it….bananas (had you there didn’t I?).

Here is my friend Kates recipe for Thai Pumkin Soup, which she actually got from celeb chef James Martin, who let’s face it, we’d all like to be friends with.

Thai Pumpkin Soup


  • 1 and a half kg pumkin or squash, peeled and roughly chopped
  • 4 tsp sunflower oil
  • 1 onion, sliced
  • 1 tbsp grated ginger
  • 1 lemongrass, bashed a little
  • 3 – 4 tbsp Thai red curry paste
  • 400ml can coconut milk
  • 850ml vegetable stock
  • lime juice and sugar, for season
  • 1 red chilli, sliced, to serve (optional)


1. Heat oven to 200c/180c fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, the roast for 30 minutes until golden and tender.

2. Meanwhile, put the remaining oil in a pan with he onion, ginger and lemongrass. Gently cook for 8-10 minutes until softened. Stir in the curry paste for 1 minute, followed by the roast pumpkin, all but 3 tbsp of the coconut milk and stock. Bring to a simmer, cook for 5 minutes, then fish out the lemongrass. Cool for a few minutes, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli if you like.



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