A spicy, comforting soup – perfect for those cold evenings.
I just love meals where you can throw everything into the same pan in a few stages, and then ta daa – you have a delicious meal.
This soup is full of spicy Thai flavours, whilst making the most of those pumpkins that we’re still seeing in the shops.
The spiciness from the soup comes from the red Thai paste, so you can add as little or as much as you like, depending on how hot you want it. I find that the amount of heat in different brands varies hugely, so be careful not to go overboard.
My first batch of this soup left my poor children glugging down a large glass of water after the first few mouthfuls. They still ate it all though, just with an extra glass of water!
Serve it for lunch, or even for dinner with some garlic flatbreads for dipping.
Any leftover soup can be cooled, covered and refrigerated or frozen – so it’s worth making a double batch for those busy weeknights.
Thai Pumpkin Soup
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