As the seasons shift and comfort food calls, Paul Watters, Executive Chef and columnist for Ravish Magazine, shares his take on the ultimate autumn warmer — a Thai-inspired pumpkin soup that’s rich, fragrant, and full of depth.
Silky pumpkin meets creamy coconut milk and a blend of warming spices, served with homemade pumpkin flatbread, chilli–coriander butter, and a drizzle of Thai basil pesto. A beautifully balanced dish that transforms simple ingredients into something restaurant-worthy, right from your own kitchen
The Soup
Ingredients:
- 1 large pumpkin (peeled and chopped into chunks)
- 2 large onions (roughly diced)
- 1 clove garlic (crushed)
- 1 carrot (peeled and roughly diced)
- 1 stick celery (chopped)
- 1 tbsp Thai Massaman curry paste
- ½ tsp turmeric
- ½ tsp dried ginger
- ½ tsp chilli powder (optional)
- ½ tsp dried coriander
- 1 can coconut milk
- 2 pints vegetable stock
- 4 tbsp butter
- 4 tbsp plain flour
Method:
- Halve the pumpkin. Boil one half for around 10 minutes, until soft. Mash and set aside to cool.
- In a large pot over medium heat, add the remaining pumpkin, celery, carrot, and spices (except the curry paste). Cook for about 4 minutes.
- Add the onion and garlic, cooking for another 2 minutes. Remove from the heat.
- Stir in the flour, mixing well to coat the vegetables. Add the curry paste and mix again.
- Return to the heat, gradually pour in the vegetable stock, and allow the soup to gently thicken.
- Add the coconut milk, stir through, and simmer for 10–15 minutes.
- Blend until smooth using a stick blender or food processor. Season with salt to taste and add more stock if needed for consistency.
The Bread
Ingredients:
- 2 cups self-raising flour (plus extra for dusting)
- Remaining mashed pumpkin
- 1 tbsp honey
- 2 tbsp olive oil
- ½ tsp dried yeast
- 1 cup lukewarm water
Method:
- Combine all ingredients in a large bowl and mix until a dough forms.
- Let the dough rest for 10 minutes.
- Divide into halves or quarters, dust lightly with flour, and shape.
- Heat a frying pan over medium heat. Cook each piece for about 4 minutes per side.
The Butter:
- 4 tbsp butter
- ½ bunch fresh coriander (chopped)
- ½ tsp chilli flakes
Mix together and spread onto one side of the warm flatbread, allowing it to melt and infuse.
The Thai Basil Pesto
Ingredients:
- 1 bunch Thai basil
- 2 cloves garlic
- 1 cup olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Method:
- In a food processor, blend the basil, garlic, lemon juice, salt, and pepper to form a coarse paste.
- Slowly add olive oil while blending until smooth.
To Serve:
Ladle the hot soup into warmed bowls. Add a swirl of Thai basil pesto and a drizzle of coconut cream. Tear the warm pumpkin flatbread into quarters, and serve alongside. Garnish with a few fresh basil leaves for a finishing touch.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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