Kitchen notes · a little help before you start
Thai Coconut Pumpkin Soup
Thai Coconut Pumpkin Soup brings together onion, red curry paste, and pumpkin. There is a blending step in this method. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 15 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Asian
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less
- Dish type
- Soups & stews
A few quick notes
1. Get the blending equipment ready
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
2. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Add onion and garlic, cook for 2 minutes until soft.
Red curry paste
Look at how this ingredient comes into the method: Add curry paste and cook for 2 minutes.
Pumpkin
Look at how this ingredient comes into the method: Add pumpkin and stir to coat in the flavours for around 2 minutes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Optional source topping.Ingredient note
Optional source accompaniment.
How to make it
0 of 6 steps completeMake room for Thai Coconut Pumpkin Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Enjoy! Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the pot and blender. Read the first preparation step before you get going: Sauté - Heat oil in a large heavy based pot over medium high heat.
Which little step is worth remembering?
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
What happens at the end?
Keep this part of the method in view: Enjoy!
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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