Featuring genuine pumpkin, warm and soothing curry flavor, and a swirl of creamy coconut milk, this deliciously simple Jamie Oliver recipe for Thai Pumpkin Soup is the ideal winter warmer. And you can have it ready to eat in under 30 minutes.
Freezing this soup is a great option. It may be frozen in individual servings and pulled out whenever you want a quick and easy meal or when you have a hankering for something nutritious, warm, and comforting.
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Why You’ll Love This Recipe:
- You only need 30 minutes, one pot, and simple ingredients.
- Pumpkin, curry, coconut, and lime make the best soup ever. First taste = love.
- Thai Pumpkin Soup is delicious and healthy.
- Gluten-free, dairy-free, vegan.
- Freeze a batch (or two) for fast, comfortable meals.
- This may be prepared in a Thermomix or traditionally. You’ll find both techniques in the recipe card at the bottom of the post.
Jamie Oliver Thai Pumpkin Soup Ingredients
- Olive Oil – small enough amounts to sauté the flavor-based components. Coconut oil or vegetable oil are also acceptable substitutes.
- Onion, Garlic, and Ginger – are the primary source of flavor in the broth. For the sake of speed and ease, I opted to use minced garlic and ginger, although fresh would work just as well.
- Red Curry Paste – to provide soft warmth and aroma Alternatively, you may use yellow or green curry paste, depending on what you have on hand. Red curry paste is available in supermarkets and Asian shops. You may also prepare and keep it in the fridge or freezer.
- Pumpkin – You may use butternut squash or pumpkin for the stated squash. You may add more flavor by roasting the pumpkin ahead of time (or by using cooked pumpkin that you already have on hand), but this is optional.
- Coconut Milk – For a richer texture, I use full-fat coconut milk, but low-fat coconut milk works just as well. You may also use ordinary cream, but make sure to pick one that won’t curdle when cooked. Alternatives include coconut milk or cream. Coconut cream is comparable to coconut milk in flavor but richer and thicker due to its increased fat content.
How To Make Jamie Oliver Thai Pumpkin Soup
- In a large saucepan over medium heat, heat the olive oil.
- Cook the onion until it is transparent and tender. Cook for 1-2 minutes after adding the minced garlic, ginger, and red curry paste.
- Combine the pumpkin and liquid vegetable stock in a mixing bowl. Bring to a boil, then lower to low heat and continue to cook for 20 minutes.
- Cook for 5 minutes more after adding the coconut milk and lime juice.
- Allow it to cool somewhat before using a food processor or a stick blender to purée.
What To Serve With Thai Pumpkin Soup?
- Toasted Pepitas
- Street Tacos
- Fresh Coriander
- Potato Salad
- Lime Wedges
- Chicken Patty On A Bun
- Sliced Red Chilli
- Chicken Nuggets And French Fries
- Crusty Bread
- Pasta Pomodoro
- Scones
How To Store Thai Pumpkin Soup Leftovers?
One of the most convenient things about Thai pumpkin soup is how well it keeps and reheats for a later dinner. Any leftover Thai Pumpkin Soup may be stored in the refrigerator for up to 5 days if stored in a quality airtight container.
Absolutely! This soup is suitable for long-term storage in the freezer (up to three months). The soup must be cooled to room temperature first. The next step is to transfer the soup to high-quality containers suitable for the freezer. Containers should be dated so that expiration information can be kept track of. After an overnight defrosts in the fridge, simmer the soup in the microwave or on the stove until it’s boiling hot.
How To Reheat Thai Pumpkin Soup?
If you have any Thai Pumpkin Soup left over, just refreeze it and let it thaw in the refrigerator overnight before reheating it in a saucepan.
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Jamie Oliver Thai Pumpkin Soup Nutrition Facts
Amount Per Serving
- Calories 219.2
- Total Fat 12g
- Saturated Fat 10.3g
- Cholesterol 0mg
- Sodium 12.4mg
- Potassium 1463.6mg
- Total Carbohydrate 29.5g
- Dietary Fiber 2.9g
- Sugars 5.6g
- Protein 5.4g
- Vitamin A 9.3%
- Vitamin C 3.4%
- Calcium 1%
- Iron 3.1%
Nutrition Facts Source: Source
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 219.2
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 10.3g52%
- Sodium 12.4mg1%
- Potassium 1463.6mg42%
- Total Carbohydrate 29.5g10%
- Dietary Fiber 2.9g12%
- Sugars 5.6g
- Protein 5.4g11%
- Vitamin A 9.3 IU
- Vitamin C 3.4 mg
- Calcium 1 mg
- Iron 3.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
