Thai Pumpkin Soup


This recipe (has been adapted by us) is orginally by James Martin. The autumnal spicy soup is silky and warming, its also a great way to use up your leftover carved halloween pumpkin, and is vegan, so starts off Vegan Month (1st November) perfectly!

  • The inside of your pumpkin scrapped out or butternut squash, peeled and roughly chopped
  • 4 tsp sunflower oil
  • 1 onion
  • 1 tbsp grated ginger
  • 1 lemongrass, bashed a little
  • 1 garlic clove, crushed
  • 1 red chilli (cut in to chunks, seeds left in)
  • 400ml can coconut milk
  • 650ml vegetable stock
  • 2 lime cut in to wedges
  • Coriander leaves
  • Toasted pumpkin seeds


Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

Meanwhile, put the remaining oil in a pan with the onion, ginger, garlic, cut up chilli and lemongrass. Gently cook for 8-10 mins until softened.

Add the roasted pumpkin, the coconut milk (bar 3 tablesoons) and the stock. Bring to a simmer, cook for 5 mins, and then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender. Return to the pan to heat through, seasoning with salt and pepper, if it needs it. Serve with the rest of the coconut milk swirled over, a squeeze of fresh lime, scattered with the coriander and the toasted pumkpin seeds.