Thai curry pumpkin and coconut soup recipe

A rich and creamy soup, with the sumptuous flavours of ginger, chilli and coriander.

Written by Shannon Martinez and Mo Wyse
  • Serves: 4


Nothing beats using your own fresh produce or materials around the house.
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What to do

    1. Heat the oil in a large saucepan and fry the onion, chilli, ginger and garlic until soft. Add the curry paste and cook out for 1 minute, then add the pumpkin and stir until well coated.

    2. Pour the stock over the pumpkin and add the pandan leaves, fish sauce, coriander stalks and kaffir lime leaves. Simmer over a medium heat until the pumpkin is very soft, then add the coconut milk and continue simmering for a further 5 minutes.

    3. Remove the pandan and kaffir lime leaves, then blend until smooth using a regular or hand-held blender. Season to taste, then finish with coriander leaves and lime juice.


Vegan chicken stock: Some supermarkets carry vegan chicken and beef stock. Check the labels in the mainstream stock and health food sections. But you can always just use veg stock.

Vegan fish sauce: Try to find it in your local Asian market or health food store. There are brands that produce amazing versions.

This is an edited extract from Smith & DELI-cious by Shannon Martinez & Mo Wyse published by Hardie Grant Books RRP $50 and is available in stores nationally.

Photography: Bonnie Savage

Written by Shannon Martinez and Mo Wyse

Shannon Martinez and Mo Wyse are the owners of popular Melbourne eateries Smith & Daughters and Smith & Deli.

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