Red Curry Pumpkin Soup

A great winter warmer and you can dial the flavour up or down to suit your taste.  I love the intense flavour of the deeply roasted pumkin with the extra hit from the curry.


  • 1 kg pumpkin (cubed)
  • 1 Tbs Red curry paste (more if you like)
  • 1 Tbs brown sugar
  • 1 cup water
  • 440g tin of coconut cream
  • Olive oil
  • Garlic salt


  1. Spread pumpkin on an oven tray in a single layer, drizzle with oil and sprinkle salt.  Then place tray in an oven preheated to 180C until pumpkin turns a deep orange colour and gets a few slightly burnt edges.
  2. Heat a saucepan on a medium heat with a little oil.  When hot add the curry paste and sugar and stir for a minute to release the flavour.  Then add the water and pumpkin.  Use a wooden spoon to mash the pumpkin and break it up.  Add about half the tin of coconut cream.
  3. When you have a thick lumpy soup you need to blend it.  I use a stick mixer (Bamix or similar) to blend in the saucepan, but you can transfer to a blender.  Return the soup to the saucepan and keep stirring while adding more coconut cream til you get the desired consistency.
  4. Garnish to taste and serve with crusty bread.

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