Chef's Corner - Thai Curry Pumpkin Soup

This cooler weather is makign us hungry for a delicious soup to warm up. Our Sous Chef, Shaun, has taken a spin on a traditional recipe and created this Thai Curry Pumpkin Soup to heat things up. The best thing – it is super easy so anyone can try it!


1kg Butternut pumpkin, peeled, cut into 2cm pieces
2 tablespoons red curry paste
270 ml coconut cream
½ bunch fresh coriander


  1. Heat a large saucepan over medium heat. Add pumpkin and curry paste, stirring for 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Mix well.
  2. Add 2 cups cold water and bring to the boil. Then simmer, covered, for 20 minutes or until pumpkin has softened.
  3. Allow mixture to cool slightly before blending.
  4. Season with salt and pepper and garnish with coriander and pumpkin seeds.