Asian Pumpkin Soup (New Recipe 2015)

Last year in pumpkin season we made this Thai Pumpkin Soup with Crispy Topping.  This year we made it even more simple but less delicious. This easy recipe combines the Asian flavors with the typical taste of pumpkins.

Time to prepare: 20 minutes

Time to cook: 25 minutes

Servings: 8-10


  • 1 big hokkaido pumpkin (1kg, seedless)
  • 20 g ginger root, peeled & grated
  • 2 big carrots, chopped
  • 2 big potatoes, peeled and diced
  • 1 big onion, chopped
  • 3 tbs yellow curry paste
  • 2 tbs palm sugar
  • 5 tbs sherry (medium dry)
  • 1 tbs Basic Veggie Paste (For Stock)
  • 1 pn cumin
  • 1 tbs peanut oil
  • 800 ml coconut milk


  • Fry onions in oil until lightly brown.
  • Add garlic and ginger. Stir fry for 1 minute.
  • Add yellow curry paste and palm sugar.
  • Let sugar caramelize and pour in sherry.
  • Stir in carrots, potatoes and pumpkin.
  • Pour in water until veggies are covered. Simmer for 10 minutes.
  • Pour in coconut milk and mix soup with a blender.

Serve with Roti like our Roti Canai and roasted peanuts.



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Why Food? Why Asia? And why Love? 3 simple questions – 1 simple answer. If you´ve traveled in asia like me. If you try to find some new different and special things. If you keep your eyes and your mind open for a new taste. You will fall in love with the asian cruisine! That´s the reason why I start writing this blog. To share my love with all of you! I´ll try to post 1 or 2 recipes every week! THX to Pecilius in Singapore for the idea! Enjoy reading and exploring the asian cruisine! Peace Martin

3 thoughts on “Asian Pumpkin Soup (New Recipe 2015)”

  1. This looks awesome! I love squash soups but this seems like it has that extra something! Thanks for sharing! Printing this for my “to try” file!


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