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Thai Yellow Curry Pumpkin Soup


10 mins

Preparation time

20 mins

Cooking time



Perfect for those cooler nights, this pumpkin soup is spiced with our Thai Yellow curry kit, for a beautifully warming soup.


  • Thai Taste Yellow Curry Kit
  • 1kg Pumpkin or Squash, deseeded and chopped into chunks
  • 1 Onion, chopped
  • 700ml Vegetable Stock
  • Vegetable Oil
  • Pumpkin seeds
  • Some fresh Coriander for garnish

Steps for cooking

  • 1.In a large saucepan, heat 2 tbsp of vegetable oil and the spice sachet from the Thai Taste Thai Yellow Curry Kit. Add the chopped onion and gently cook until soft.
  • 2. Add the chopped pumpkin and the curry paste from the kit. Carry on cooking for 8-10 minutes until the pumpkin starts to soften.
  • 3. Pour in the vegetable stock and season with a pinch of salt and pepper. Bring to the boil, then simmer for the pumpkin to become soft.
  • 4. Use an immersion blender to puree the pumpkin and add in the coconut milk from the kit for a velvety finish. The soup is now complete and can be served now or frozen for up to 2 months.
  • 5. To serve,heat up some pumpkin seeds in a frying pan,with or without oil,and add your bowl of soup with some fresh coriander.




Gluten Free:





Chef’s Tips

You can tailor this recipe in so many ways, from the type of Thai Taste Curry Kit, or use chicken stock instead of vegetable! Why try with different seasonal squashes!

Did you know?

There are about 35,000 temples in Thailand. Visiting them requires modest clothing, meaning no shorts or sleeveless shirts.

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