Thai fish & pumpkin soup

Thai fish & pumpkin soup

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  • 0:30 Prep
  • 0:25 Cook
  • 4 Servings
  • Advanced

Look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk.

Featured in
Winter recipes, Soup recipes


  • 1 tablespoon sunflower oil
  • 3 tablespoons Thai red curry paste
  • 200ml light coconut milk
  • 3 cups (750ml) Massel chicken style liquid stock (see notes)
  • 4 Asian (red) eschalots, thinly sliced (see Notes)
  • 1 long red chilli, thinly sliced
  • 2 kaffir lime leaves, finely shredded (optional) (see Notes)
  • 250g pumpkin, peeled, cut into 2cm pieces
  • 1 green capsicum, cut into strips
  • 2 tablespoons tamarind puree (see Notes)
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
  • 100g baby spinach leaves


  • Step 1
    Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
  • Step 2
    Add the coconut milk, stock, eschalot, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
  • Step 3
    Add fish and simmer for 5 minutes or until the fish is opaque.
  • Step 4
    Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.


  • 1437 kj


  • 12.1g

    Fat Total

  • 3.8g

    Saturated Fat

  • 3.6g


  • 36.9g


  • 77mg


  • 1792mg


  • 21.6g

    Carbs (total)

All nutrition values are per serve


Asian eschalots, fresh kaffir lime leaves and tamarind puree are all available from Asian food shops.

* This recipe could also use fish stock as an alternative.

  • Author: Jill Dupleix
  • Image credit: Jonathon Gregson
  • Publication:



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