Recipe courtesy of John Schenk

Pumpkin Soup with Thai Green Curry Paste Croutons

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  • Level: Easy
  • Yield: 9 cups
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4 cups chicken stock

2 ounces heavy cream

6 cups Pumpkin Puree, recipe follows


1 tablespoon plus 1 teaspoon extra virgin olive oil

1/2 teaspoon green curry paste

5 slices white bread, crust removed

Pumpkin Puree:

1 (6-pound) Chinese pumpkin

1 1/2 cups water

2 tablespoons butter


  1. Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.

Pumpkin Puree:

  1. Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.

Cook’s Note

Variations on soup: Lemon grass added to stock while heating.