Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup

0:10 To Prep
0:10 To Cook
6 Servings
Average Rating
Difficulty Easy

The perfect blend of spice and creaminess makes this dish perfect for winter!


  • 2 onions finely chopped
  • 1-2 tsp Thai red curry paste
  • 1kg pumpkin cut in cubes
  • 4 pumpkin cut in cubes
  • 2 carrots cut in cubes
  • 750ml chicken stock
  • 2 Tbs Fish sauce
  • 1 tsp Brown sugar
  • 1 lime
  • 100ml coconut cream
  • Dried fried shallots

Step 1

Heat oil in Pressure Cooker on medium heat, add diced onion and Thai red curry paste. Cook for 3 mins until onions are soft.

Step 2

Add pumpkin, potatoes, carrots and chicken stock.

Step 3

Bring to boil and then close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen). Agitate the pot occasionally to avoid burning food.

Step 4

Once at pressure, reduce the heat to just enough to maintain the pressure, and cook at pressure for 6mins.

Step 5

Remove Pressure Cooker from heat, use the Quick Release method to release the pressure.

Step 6

Allow to cool a little then blend until smooth. Add Fish Sauce, juice of lime, brown sugar and stir.

Step 7

Blend in coconut cream to preference and sprinkle fried shallots to serve.

Chef's Tips

Add chilli in for that extra kick!



delicious, quick and easy.


that should read 4 potatoes. not 4 pumpkin. ive made this its delicious

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