Pumpkin soup is a quintessential Australian winter staple and I have made approximately one thousand versions of it. The Thai version — with coconut milk, ginger, lemongrass and a little chilli — is my current favourite. It's warming in a different way to the standard version: less cosy, more invigorating, with a fragrant heat that builds slowly.
Butternut pumpkin works best here because it's sweet and smooth when blended. Jap (kent) pumpkin is also excellent. Don't roast it first — you'll get a deeper flavour, but honestly this soup is quick enough on the stovetop and produces a beautiful result without the extra step.
Top with coconut cream swirled in at the end, toasted pumpkin seeds for crunch, and a wedge of lime for squeezing. The lime is important. It lifts the whole thing and makes it taste finished in a way that's hard to describe until you try it.
"The squeeze of lime at the end. Don't forget the lime."
Ingredients
- 1.2kg butternut pumpkin, peeled and diced
- 400ml coconut milk
- 600ml vegetable or chicken stock
- 1 brown onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 stalk lemongrass, bruised and halved
- 1–2 tbsp red curry paste
- 1 tbsp neutral oil
- Salt and lime juice to taste
- Coconut cream, pumpkin seeds and lime wedges to serve
Method
Step 1
Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes until soft. Add the garlic, ginger and curry paste and stir for 2 minutes until fragrant.
Step 2
Add the pumpkin, lemongrass, coconut milk and stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the pumpkin is very tender.
Step 3
Remove the lemongrass. Blend the soup until completely smooth using a stick blender or in batches in a jug blender. Be careful with hot liquid — fill the jug only halfway.
Step 4
Return to low heat, season with salt and lime juice to taste. Serve in bowls with a swirl of coconut cream, toasted pumpkin seeds and a wedge of lime.
