Thai-style pumpkin soup with meatballs

A twist on classic pumpkin soup, this Thai-style recipe is a great way to spice up your midweek meals. Ready in just 30 minutes, it’s a great dish for when you’re short on time.





  • 1/4 cup (75g) Thai red curry paste
  • 1kg butternut pumpkin, peeled, cut into 2cm pieces
  • 300ml coconut cream
  • 500g Coles Australian Pork Mince
  • 1 tbs Thai red curry paste, extra
  • 1/2 cup coriander leaves, chopped
  • 100ml coconut cream, extra



Heat a saucepan over medium heat. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the pumpkin, coconut cream and 2 cups (500ml) water. Stir to combine. Reduce heat to medium-low. Cover and cook for 15-20 mins or until the pumpkin is tender. Cool slightly.


Meanwhile, combine the mince, extra curry paste and coriander in a medium bowl. Season. Roll 1-tbs portions of the mince mixture into balls. Heat a large non-stick frying pan over medium-high heat. Cook the meatballs for 6-8 mins or until golden and cooked through.


Add the extra coriander to the pumpkin mixture. Use a stick blender to carefully blend until smooth. Season. Divide among serving bowls. Drizzle with extra coconut cream. Top with the meatballs and extra coriander.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.