Spicy Pumpkin cuppa soup

Serves4 Prepare15mins Cooks30-45mins



  • 2 tbsp olive oil
  • 1 diced onion
  • 1kg peeled and diced butternut squash or pumpkin
  • 2 garlic gloves,chopped
  • 2-3cm pieces of ginger
  • 2tbsp of thai red curry paste
  • 400ml coconut milk
  • 750ml vegetable stock
  • fresh coriander,to serve


  1. Heat your oil in a large pan. Fry off your onions for 5 minutes and then add in your pumpkin or butternut squash, along with the garlic and ginger. Continue frying off for another 5 minutes until your squash starts to soften slightly
  2. Add in your thai curry pasta, coconut milk and stock. Bring it to the boil and then turn the heat down to simmer for 25 minutes, or longer, you just need your squash to be tender and cooked through
  3. Let your soup cool completely until adding to a food processor and blending until smooth

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