Ingredients (serves 6)

1kg butternut, peeled, deseeded, chopped into 3cm pieces
Olive oil spray
Salt flakes and freshly milled pepper
1 tablespoon of extra virgin olive oil
2 small brown onions, finely sliced
1 garlic clove, crushed
2 bay leaves
1L water
2 tablespoons red curry paste
400g can chickpeas (drained)
375mL can light and creamy coconut flavoured evaporated milk
Fresh coriander or parsley to garnish


1. Preheat oven to 180°C. Placed chopped pumpkin onto a baking tray and spray with olive oil. Bake for approximately 30-40 minutes or until the pumpkin is tender.
2. Heat a large saucepan over medium heat. Add olive oil, onions, garlic, bay leaves, salt, pepper and curry paste. Cook, stirring for 1–2 minutes. Add chickpeas and 1L water. Bring to the boil.
3. Stir in evaporated milk and pumpkin. Cook for 5 minutes. Remove from heat. Puree using a hand blender or food processor. Serve garnished with coriander or parsley.

Download the Thai Pumpkin Soup PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.

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