Jamie Oliver Thai Pumpkin Soup

Jamie Oliver’s Thai Pumpkin Soup is a brilliant fusion of autumn comfort and vibrant Southeast Asian flavors. By using a red curry paste base and finishing with a zesty peanut garnish, this soup avoids the “baby food” sweetness of traditional pumpkin soups and instead offers a sophisticated, aromatic heat.

The first time I made this, I threw all the coconut milk in at the beginning. Big mistake! The high heat can cause the coconut milk to lose its fresh, creamy flavor. Jamie’s method of stirring it in at the very end ensures the soup stays velvety and bright.

If you do nothing else, spend the extra minute making the peanut and lime garnish. The crunch of the peanuts and the hit of acid from the lime are what transform this from a simple puree into a restaurant-quality meal.

Jamie Oliver Thai Pumpkin Soup Ingredients

• 1/4 cup Thai red curry paste
• 400ml can coconut milk (split use)
• 1.2kg Kent pumpkin, peeled and chopped
• 300g potatoes (Cream Delight or Sebago), peeled and chopped
• 1 tbsp vegetable oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 2 1/2 cups chicken-style liquid stock
• 2 tsp lime juice
• For Garnish: 2 tbsp roasted peanuts (chopped), 2 tbsp fresh coriander, 1 green onion (chopped)

How To Make Jamie Oliver Thai Pumpkin Soup

Stovetop Method:

1. Sauté: Heat oil in a large saucepan over medium-high heat. Sauté the onion until softened.
2. Vegetables: Add pumpkin and potato; stir for 5 minutes. Add garlic and cook until fragrant.
3. Simmer: Stir in curry paste to coat the vegetables. Pour in the stock. Cover, bring to a boil, then reduce heat and simmer covered for 15 minutes. Uncover and simmer for another 15–20 minutes until very soft. Cool for 5 minutes.
4. Finish: Blend until smooth. Stir in 1 cup of the coconut milk and season with pepper. Heat for 5 minutes.
5. Serve: Mix peanuts, coriander, green onion, and lime juice. Serve soup topped with this mixture and a drizzle of the remaining coconut milk.

Slow Cooker Method:

1. Place all ingredients except coconut milk and garnish into the slow cooker.
2. Cook on High for 4 hours or Low for 6–8 hours.
3. Blend until smooth, then stir in the coconut milk and garnish as above.

Thermomix Method:

1. Place onion, pumpkin, potato, garlic, curry paste, and stock in the bowl.
2. Cook for 20 mins / 100°C / speed 1.
3. Blend for 1 min / speed 9 (gradually increasing speed).
4. Add coconut milk and pepper; cook 5 mins / 100°C / speed 1. Serve with garnish.

Recipe Tips & Tricks

• Fry the Paste: When you add the red curry paste to the pan, don’t just stir it in. Let it “fry” in the oil with the onions and garlic for 1–2 minutes until it smells very fragrant and starts to darken slightly. This “blooms” the spices and removes the raw, tinny taste of the paste.
• Don’t Skimp on Garlic: If you love flavor, use fresh garlic cloves rather than the jarred variety. The pungent kick of fresh garlic is essential to balance the sweetness of the pumpkin.
• The Potato Secret: The 300g of potatoes in this recipe isn’t just filler—it provides the starch needed for a velvety, thick consistency. If you skip the potato, the soup can sometimes feel a bit “thin” or watery.
• Blend Twice for Silk: For a truly professional texture, blend the soup once, add your coconut milk, and then give it one final quick pulse. This emulsifies the coconut fats perfectly into the pumpkin base.

What To Serve With Jamie Oliver Thai Pumpkin Soup

• Bread: Warm, buttery Naan bread or Roti is perfect for dipping into the coconut-based broth.
• Crunch: Extra prawn crackers or fried shallots on top add a delightful texture.
• Freshness: A side Thai crunch salad with a peanut dressing or a simple cucumber salad with rice vinegar helps cut through the richness of the pumpkin.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: This soup freezes beautifully for up to 3 months.
• Reheat: Gently warm on the stovetop. If it has thickened too much in the fridge, add a splash of water or extra coconut milk.

Jamie Oliver Thai Pumpkin Soup Nutrition Facts

Per serving (estimated for 6 servings):

Nutrient	Amount
Calories	245 kcal
Protein	5g
Fat	14g
Carbohydrates	28g
Sugar	11g
Sodium	620mg

FAQs

Can I use a different type of pumpkin for my Jamie Oliver Thai Pumpkin Soup?

Yes! While Kent (Jap) pumpkin is great for its nutty flavor, Butternut Squash or Sugar Pumpkin works perfectly as well.

Is this Jamie Oliver Thai Pumpkin Soup spicy?

It has a medium kick depending on the brand of red curry paste you use. If you are sensitive to heat, start with 2 tablespoons of paste instead of 1/4 cup.

Can I make this Jamie Oliver Thai Pumpkin Soup vegan?

It already is if you use “chicken-style” vegetable stock (like the Massel brand suggested) and ensure your curry paste does not contain shrimp paste.

Try More Recipes:

• Broccoli And Stilton Soup
• Swede Soup
• Carrot And Courgette Soup
• Baked Mushroom Soup
• Whole Chicken Soup
• Red Pepper Soup