Thai pumpkin soup
Pumpkin and sunflower oil, done the Thai way. Feeds 4, 65 minutes start to finish.
- Total
- 1 h 5 min
- Prep
- 20 min
- Serves
- 4
- Spice
- Medium
Vegetarian · Halal · Gluten-Free · Nut-Free · Contains: dairy, fish
Ingredients
Method
Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.
Tips
Make extra: Thai pumpkin soup reheats well, so cook a double batch and the planner can use the leftovers for lunch the next day. Control the heat: remove the chilli seeds for mild, keep them for medium, add a pinch of chilli flakes at the end for hot. Get ahead: most of the prep can be done the night before, and the dish is often better reheated the next day.
Questions
How long does Thai pumpkin soup take to make?
About 65 minutes from start to finish for 4 servings. The ingredient list scales automatically if you change the number of servings.
Is Thai pumpkin soup halal?
Yes — this recipe contains no pork or alcohol. Always check the labels of packaged ingredients such as stock cubes and sauces.
Is Thai pumpkin soup vegetarian?
Yes, there is no meat or fish in this recipe.
What allergens are in Thai pumpkin soup?
It contains dairy and fish. If you have set allergies in your planner preferences, recipes containing them are never suggested.
Does Thai pumpkin soup keep well?
Yes. It reheats well, so the planner can schedule a larger batch and use the leftovers for lunch the next day.
Watch the tribe try vegan & plant-based
First-time reactions from the villagers of Punjab — not a cooking demo, just honest verdicts.
