Thai Pumpkin Soup – A Squash Adventure


Pumpkins are not just for Halloween – they taste great too! A member of the squash family, pumpkins can be grown and harvested from gardens in Ontario or purchased, canned, as a puree for use in pies, soups, or casseroles. Their bright, orange-coloured flesh means they are high in beta-carotene and vitamin A. Try it in this soup today!


  • 2 tbsp. coconut oil
  • 1 cup finely chopped onion
  • 1 tbsp. finely grated ginger
  • 3 cups vegetable or chicken  broth
  • 1-2 tbsp. red Thai curry paste
  • 3 cups peeled, cubed pumpkin
  • 1 can coconut milk
  • salt to taste


  1. Heat coconut oil in a large saucepan. Sauté onions until translucent. Add garlic and ginger and curry paste.
  2. Add pumpkin cubes and toss with spices. Add liquids and bring to a boil. Simmer gently until pumpkin is cooked through.
  3. Puree with an immersion blender or in a food processor or blender. Taste and season to taste.
  4. Garnish with cilantro leaves and thinly sliced green onion