Pumpkin Soup

Pumpkin Soup

Soups (and also spinach 😊) are the only food that my parents didn’t have to force me to eat when I was a kid. And I still love them today. I like them prepared in many different ways – meat broths, vegetable broths, creamy soups… simply everything!

Unfortunately, the damp and cold fall has arrived in the Czech Republic and pumpkins are an inseparable part of the fall season. And the first dish that comes to my mind (and probably to yours as well) is a pumpkin soup.

Unlike most recipes, I don’t use cream to make the soup softer. Instead, I use coconut milk, which makes it lighter and also vegan friendly. A lot of recipes also add some spicy ingredient and my personal choice is red curry paste, which lends the soup rich and spicy flavor.

When I ordered The Most Colorful Cookbook by Kamu, I found out that she uses red curry paste in this dish as well. In addition, she also ads a bit of lime juice. The gentle sourness of lime juice perfectly matches the sweetness of pumpkin and the spicy flavor of curry paste, thus taking this easy-to-make soup to a whole new level.


  • 1 medium-sized Hokkaido pumpkin
  • 2 carrots
  • 400 ml coconut milk
  • 1 tablespoon red curry paste
  • Juice of 1 lime
  • Salt and pepper


In a medium pot, heat some oil and sauté the curry paste. Add the chopped Hokkaido pumpkin and carrots and cook for another few minutes.

Cover with water, so that the vegetables are completely immersed, and cook until soft.

Let the broth cool down a bit; then mix until thick and creamy.

Add coconut milk and lime juice.

Finally season with salt and pepper to taste.

Serve with a few drops of olive oil, pumpkin seeds and fresh herbs.

Pumpkin Soup with red curry and coconut milk
Pumpkin Soup with red curry and coconut milk