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Photo of Thai-flavoured pumpkin soup by WW

Thai-flavoured pumpkin soup

PersonalPoints™ per serving
Total Time
1 hr 5 min
20 min
40 min
The humble bowl of soup has come a long way. This gourmet version is tasty, nutritious and easy to make.


Oil spray

1 x 3 second spray(s)

Brown onion

1 medium, coarsely chopped


1000 g, (1kg, peeled) coarsely chopped

Red curry paste

2 tbs

Chicken stock

2 cup(s), (500ml)

Light canned coconut milk

¼ cup(s), (60ml)

Fresh coriander

¼ cup(s), leaves, chopped


  1. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Add chopped onion and pumpkin and cook, stirring, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add stock and 2 cups (500ml) water. Bring to the boil, then reduce heat to medium-low and simmer, uncovered, for 30 minutes or until pumpkin is cooked and very tender. Set aside to cool for 5 minutes.
  2. Blend or process soup in batches until smooth. Season with salt and freshly ground black pepper. Ladle soup into serving bowls, swirl through coconut milk and serve immediately sprinkled with fresh coriander leaves.