Thai spiced (almost) pumpkin soup


This is a recipe to incorporate two of what I thought were my least favourite things… store bought curry paste and gramma – a close relative of the pumpkin. Or probably its inbred cousin.


This recipe came about because someone I may or may not work with likes to buy Thai curry pastes in a big ol’ tub. I, however, like to make these things myself cos I think I am a little bit (or heaps) more special. But I also have a problem with wastage so I can never bring myself to throw these things out. So this week I decided to use one of the tubs of curry paste that may or maynot appear in my fridge and/or coolroom. This is Jessica Fletcher shit right here. Sinister and all sorts of degrees of mysterious…


The end product was good. I felt like I may have cheated on my morals a little, but this is a perfect recipe for quick and easy winter warmth.


I have realised the virtues of the gramma, and a decent, store bought curry paste. Even though I will not start buying them cos I still think I am heaps more special than that…



1 large gramma or pumpkin, peeled, de-seeded and cut into chunks

3-4 tbls mussaman curry paste

1 tin coconut cream

3 kaffir lime leaves

1-2 tbls fish sauce

2 tbls tamarind pulp or lime juice

fresh chilli if you want some proper spice

  • Cook the curry paste on a medium heat until it smells fragrant
  • Add the gramma, the coconut cream and enough water to not quite cover the gramma
  • Simmer for 30 minutes or until soft
  • Blitz until smooth
  • Return to the heat with all other ingredients, simmer for a further 5 minutes
  • Check seasoning
  • A bit of chopped coriander would do all sorts of good things right now



There you go. That shit was easier than a group of drunken nineteen year old girls.

7 responses to “Thai spiced (almost) pumpkin soup”

  1. Can you freeze this?

    1. absolutely. the eskimos do it all the time… it should be good in the freezer for at least three months

  2. YUM!!!

    yep, done this one before; it’s a GREAT one. also, i have made it with white sweet potatoe (the one that is purple in the middle. i can never remember if you call it purple or white depending on the skin or the flesh?) …and you get a lilac purple soup; very interesting and definitely sparked an eyebrow raise when i served it to the lad 🙂

  3. Add some lentils and it is awesome!!

  4. Just made this right now for the kids…looks…smells & tastes awesome!!

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