Thai Pumpkin Soup With Basil Cream
Serves 4·Added 5 May 2026 by Tom Melhuish
StarterVegetarianAutumn
Ingredients
| 1 | kg | pumpkin or butternut squash(peeled, deseeded and cut into 1cm cubes) |
| 1 | tbsp | vegetable oil |
| 1 | onion(chopped) | |
| 2.5 | cm | fresh root ginger(peeled and finely chopped) |
| 4 | tsp | Bart Red Thai Curry Paste |
| 450 | ml | vegetable stock |
| 400 | ml | Bart Spices Coconut Milk(1 can) |
| 142 | ml | single cream(1 pot) |
| 20 | g | fresh basil(chopped) |
Method
1.Preheat the oven to 180°C, gas mark 4. Place the pumpkin or butternut squash on a non-stick baking tray and season. Roast for 30 minutes, or until tender.
2.Meanwhile, heat the oil in a medium pan and add the onion and ginger. Cover and sauté for 10 minutes, stirring occasionally. Stir in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk. Cover and bring to the boil, then allow to simmer for 5 minutes. Remove from heat and cool slightly.
3.Purée the soup in a food processor or blender in 2 batches, until smooth. Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required.
4.Place the cream and chopped basil in a small pan and heat gently.
5.Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty granary bread on the side.
Recipe Notes
AI · may be inaccurate
Serving suggestions
- crusty granary bread
- freshly ground black pepper
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