3 Ingredients Pumpkin Soup

3 Ingredients Pumpkin Soup a3

I reckon this is the easiest pumpkin soup you’ll ever make. This soup was made last month when I wanted to use up a forgotten pumpkin that I found in my fridge.  Since it was a last minute decision to turn the pumpkin into soup, without any stock on hand, I’ve added coconut milk and my trusty Thai green curry paste instead. My beloved totally loved how it turned out and encouraged me to share this on the blog.

This is a very basic pumpkin soup recipe which you can build up the ingredient list based on what you have on hand pantry. This has a Thai influence due to the green curry paste, so try using complimentary ingredients such as fish sauce, brown sugar, lemon grass, kaffir lime leaves and fresh coriander leaves make a refreshing garnish. With that being said, I personally find that seasoning the soup with fish sauce can be a little overwhelming. If you like some crunch, instead of croutons, you can sprinkle some ready made crunchy noodles as seen here.







Do you have your own favourite pumpkin recipe? I’d love to hear it! 🙂

3 Ingredients Pumpkin Soup a11



Meatless Recipes, Vegetables. permalink.

8 thoughts on “3 Ingredients Pumpkin Soup

  1. Ok…I have to say it. I LOVE that bowl your soup is in. I want it! What an interesting take on pumpkin soup…sounds delish.

  2. Fabulous recipe for using up a jar of curry paste. I used one small pumpkin, a nice spoonful of paste, and a healthy splash of coconut milk; whipped that bad boy up in my little bullet blender and had 4 nice servings just for me ;9 The rest of the coconut milk is going towards making Malva nut drinks… I look forward to testing out your cheat satay next!

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