Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spicy pumpkin broth recipe

25 ratings

This warming autumnal soup has a zingy, spicy flavour from Thai red curry paste and ginger, with cooling coconut milk for balance. Try serving it up as part of a Bonfire night or Halloween feast. If you can't find pumpkin you can use the same weight of butternut squash instead. See method

Serves 4
10 mins to prepare and 30 mins to cook
200 calories / serving
Freezable
Vegan
Vegetarian
Dairy-free

Ingredients

2 tbsp olive oil
1 diced onion
1kg peeled and diced butternut squash or pumpkin
2 garlic gloves,chopped
2-3cm pieces of ginger
2tbsp of thai red curry paste
400ml coconut milk
750ml vegetable stock
fresh coriander,to serve

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
845kj
200kcal 10%
Fat
8g 11%
Saturates
2g 8%
Sugars
19g 21%
Salt
2.3g 38%

of the reference intake
Carbohydrate 30.9g Protein 4.1g Fibre 4.6g

Method

Heat the oil in a large saucepan and gently sauté the onion for 5 minutes. Add the pumpkin, garlic and ginger. Continue to sauté for a further 5 minutes until the pumpkin starts to soften around the edges.
Stir in the Thai red curry paste, coconut milk and stock. Bring to the simmer and cook for 25 minutes, until the pumpkin is completely tender and starting to break up.
Cool slightly then blend until completely smooth.Season to taste and serve garnished with fresh coriander.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Bonfire night recipes