Thai Spiced Squash Soup – Vegan

The recipe for this scrumptious soup came from my friend Nicky who was given it by her friend Dorothy!  I give you here Dorothy’s Recipe, with Nicky’s notes and my comments.

Soup with just Basil leaves


  • 1kg pumpkin/squash – peeled and cut into 1cm cubes (See notes below)
  • ! tbsp oil
  • 1 onion
  • 2.5 cms ginger
  • 4 tsp red Thai curry paste
  • 450mls veg stock
  • 400mls coconut milk
  • 142mls single cream
  • 20g chopped basil

How to do it

Pre-heat oven to 180C and roast squash 30 mins or until tender. (Both Nicky and I roast the squash in big pieces with skin on and scoop the flesh out when roasted. That’s much easier.)

Brushed with oil and ready to roast

Heat oil and add onion, roughly chopped, and ginger, squished. Cover and saute for about 10 mins until the onion is cooked (and the kitchen full of lovely aromas.)

Onion sautéed and ginger added

Stir in curry paste (I used only 2 teaspoons) and cook for 1-2 mins then add pumpkin (that you have scooped out of the skins and chopped roughly.)

Add the chopped roasted squash

Add the stock and the coconut milk.

Stock and coconut milk added

Cover, bring to the boil then simmer for 5 mins.

Puree until smooth and season to taste.

Whizzing the soup to a creamy consistency

Add more stock/water if it’s too thick for your taste.

Make the Basil Cream by chopping the Basil and adding it to the cream and heat gently – only if not vegan.

Chopped Basil added to warmed cream

Serve soup in bowls with Basil Cream if not vegan, just Basil leaves if you want a vegan soup.

Soup with Basil Cream

Nicky’s comments:
I usually keep skin on to roast and only bother with the Basil cream when entertaining !!
Have also used other curry pastes when no red Thai in cupboard. Different but still good.



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