Recipe courtesy of James Cunningham
Show: Eat St.
Episode: The Bee's Knees
Red Curry Pumpkin Soup
2 hr 40 min
20 min
6 servings
2 hr 40 min
20 min
6 servings


  • 2 small to medium pie pumpkins, halved and seeded (or substitute kabocha or butternut squash) or 2 cups canned pumpkin
  • 2 1/2 cups vegetable or chicken stock 
  • 1 onion, roughly chopped
  • 3 cloves garlic, roughly chopped 
  • 1 tablespoon peeled, chopped fresh ginger
  • 2 stalks lemongrass, crushed 
  • One 16-ounce can coconut milk 
  • 1/4 cup red curry paste 
  • 1 teaspoon fish sauce, plus more for seasoning
  • Juice of 1 lime, plus more for seasoning 
  • Salt and freshly ground black pepper 
  • Sriracha, to taste (optional)


Preheat the oven to 350 degrees F. Roast the pumpkin until very tender, about 40 minutes. When cool enough to handle, scrape the flesh from the skin and discard the skin. Reserve 2 cups of pumpkin flesh.

Combine the vegetable stock, onion, garlic, ginger and lemongrass in a 4-quart saucepan and simmer for 10 minutes. Turn off heat, cover pan and let steep for 1 hour. Strain through a fine mesh strainer or cheesecloth, pressing to remove all the liquid. You should have about 2 cups of stock.

Wipe out the saucepan. Add the reserved 2 cups pumpkin flesh, coconut milk, and 1 cup of the stock to the saucepan and bring to a simmer.

Meanwhile, combine curry paste with 1/2 cup of the remaining stock in a bowl and stir until smooth. Add the curry mixture to the soup. Simmer the soup for about 20 minutes, adding more stock if the soup is too thick.

Add the fish sauce and lime juice. Taste for seasoning and add more fish sauce, lime juice, salt or pepper to taste. You can also add a squirt of sriracha if more heat is desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:


Pumpkin Soup

Recipe courtesy of Jennifer Paterson

Red Duck Curry

Recipe courtesy of Spice I Am

Thai Red Curry

Recipe courtesy of James Cunningham

Curried Split Pea Soup

Recipe courtesy of Alton Brown

Curried Butternut Squash Soup

Recipe courtesy of Ellie Krieger

Fleuri's Curry Lentil Soup

Recipe courtesy of Rachael Ray

Creamy Curried-Pumpkin Dip

Recipe courtesy of Cooking Channel

So Much Pretty Food Here