main dish, 15min

Pumkinsoup with Yellow curry

The Koh Thai Yellow curry paste is a 100% natural Thai herb paste based on red peppers, turmeric, and other Thai herbs. It is the mildest variant of our curry pastes.


The combination of the sweet pumpkin and spicy paste gives this soup a delicious bite that you can not get enough of.


For 4-6 people:

  • Olive oil : 1 tbsp
  • Onion : 1 (coarsely chopped)
  • Koh Thai Yellow curry paste : 3 tbsp
  • Pumkin : 1
  • Winter carrot : 1
  • Vegetable stock : 600 ml
  • Koh Thai coconut milk : 2 cans
  • Fresh coriander : for garnish
  • Grated coconut : for garnish

Preparation method:

Step 1: Chop the onion. Halve the pumkin, remove the seeds and threads with a spoon. Cut the pumpkin into cubes, you can leave the skin. Cut the winter carrot into half slices.

Step 2: Fry the onion for about 5 minutes. Add the curry paste and fruit for 1 minute. Add the pumpkin and winter carrot and fry briefly. Add the coconut milk and stock and bring to the boil. Leave to gently simmer for 25 minutes with the lid on the pan.

Step 3: Cut the coriander fine. Puree the soup with a hand blender. Divide the soup over the soup bowls and garnish with the coriander and grated coconut.