Thai Style Pumpkin and Basil Soup

Serves: 4

Chef Top Tip

"This soup is lovely and fragrant – and extremely light! Galangal is often known as ‘blue ginger’; it has a unique camphor flavour and really makes this Thai vegetable soup special"


  • 25g unsalted butter
  • 450g pumpkin, peeled and cut into 1cm cubes
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground galangal
  • 1 Thai red chilli, thinly sliced
  • 1 tbsp Thai red curry paste
  • 750ml prepared vegetable bouillon
  • 200ml coconut milk
  • 50g pumpkin seeds
  • 8 fresh basil leaves, torn into small pieces


  1. Heat the butter in a pan, add the diced pumpkin and fry for 3-4 minutes or until lightly coloured.
  2. Add the onion, garlic, galangal and chilli - cook together for two minutes.
  3. Stir in the Thai red curry paste and cook for further two minutes until fragrant.
  4. Add the vegetable stock and bring to the boil. Reduce the heat and simmer until the pumpkin is just tender.
  5. Finally, stir in the coconut milk and add the torn basil leaves. Season to taste and transfer to individual serving bowls.
  6. Sprinkle some toasted pumpkin seeds over each soup and serve.

All products marked in bold are available to purchase through Vegetarian Express.