Red Thai Curry Pumpkin Soup

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This soup is delightfully silky and rich in flavour, making it a quick and easy dish to prepare. The zesty lime salts and fresh limes add a vibrant kick, while the honey from our collaboration with the wonderful folks at Egmont Honey provides a perfect sweet balance to the dish.

Ingredients

Serves 4

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1.35kg pumpkin, seeds and skin removed, cut into cubes
  • 2 tablespoons red Thai curry paste
  • 1 teaspoon Egmont Honey
  • 2 teaspoons Fine Lime Company Lime Salts
  • 3 cups vegetable stock
  • 1 tin coconut cream
  • Coriander or parsley to serve
  • Toasted pumpkin seeds to serve
  • Lime wedges, to serve

METHOD

  1. Heat the olive oil in a heavy-bottomed pot and fry the onion and garlic over a medium-high heat until soft and translucent.
  2. Add in the pumpkin, followed by the curry paste, honey, lime salts, vegetable stock and coconut cream.
  3. Bring to the boil then reduce the heat to a simmer and cook until the pumpkin is soft.
  4. Remove from the heat and using a stick blender, blend until smooth and no lumps remain.
  5. Serve topped with a drizzle of olive oil, some herbs and a scattering of pumpkin seeds if desired.