Creamy Thai Pumpkin Soup


  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. ginger puree
  • 1 tsp. oil
  • 2 c. pumpkin or butternut squash, peeled, cubed and roasted
  • 4 c. hot water
  • 1 pinch cayenne pepper
  • 1 tsp. Thai red curry paste
  • 4 Tbsp. honey
  • 1 tsp. salt
  • almond cream *


  1. In a large saucepan, sauté onions and garlic in oil. Add red curry paste, honey, cayenne, ginger puree and chili paste.
  2. Add squash and water. Cook until hot. Using a hand blender, blend until smooth.

* To make almond cream, blend raw almonds with water until you have a thick creamy paste.

Browse Cook(s): Jeremy Dixon
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.