Green curry, pumpkin and coriander soup

Green curry, pumpkin and coriander soup

Save this recipe

1 person made this

About this recipe: Fresh pumpkin, vegetable stock, soured cream and a dollop of Thai green curry paste makes a simply delicious vegetarian, curry-flavoured soup.


Serves: 3 

  • 500g cubed fresh pumpkin
  • 240ml vegetable stock
  • water as needed
  • 200g soured cream
  • 1 tablespoon butter, softened
  • 1 tablespoon green curry paste
  • 1 tablespoon chopped fresh coriander
  • 1 clove garlic, minced

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Place pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to the boil and cook until pumpkin is tender, about 20 minutes.
  2. Drain, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
  3. Stir soured cream, butter, Thai curry paste, coriander and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved cooking liquid into the mixture until you reach your desired consistency, at least 10 minutes.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate