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Curtis Stone’s red curry butternut pumpkin soup

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegan
  • Vegetarian
  • High in dietary fibre
  • Over 4 serves veg or fruit

Made with five flavourful ingredients, Curtis’ spiced pumpkin soup makes for a creamy and comforting light meal. 

  • Serves4, as a light meal
  • Cook time30 minutes
  • Prep time10 minutes, (+ cooling time)
Curtis Stone’s red curry butternut pumpkin soup


  • 2 tbs vegetable oil
  • 1 1/2 tbs red curry paste
  • 400ml can coconut milk, divided
  • 1.4kg butternut pumpkin, peeled, seeded, chopped
  • 2 cups (500ml) salt-reduced chicken stock

Nutritional information

Per serve: Energy: 1512kJ/362, Cals (17%), Protein: 8g (16%), Fat: 26g (37%), Sat Fat: 13g (54%), SodiumL 633mg (32%), Carb: 23g (7%), Sugar: 18g (20%), Dietary Fibre: 5g (17%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a saucepan over medium heat. Add the oil and curry paste and cook, stirring, for 1 min or until aromatic.

  2. Step 2

    Reserve 2 tbs coconut milk. Add the pumpkin, stock and remaining coconut milk to the pan. Season. Cover and gently simmer for 30 mins or until the pumpkin is tender. Cool slightly.

  3. Step 3

    Use a stick blender to carefully blend pumpkin mixture until smooth. Season.

  4. Step 4

    Divide the soup among serving bowls and drizzle with reserved coconut milk to serve.

Recipe tip

Serve with dried chilli flakes, coriander sprigs and lime wedges

Use it up

Leftover red curry paste is perfect for our Red Chicken Curry recipe.