Roasted potimarron Thai soup

Potimarron is a type of French winter squash that takes on the flavour of pumpkin (potiron) and roasted chestnut (marron). Depending on where you live, the squash may also be called Hokkaido or Kuri squash — Kuri meaning chestnut in Japanese.


  • Olive oil & salt for roasting
  • 4 cups of roasted potimarron flesh (taken from 2 potimarrons)
  • 3 tablespoons (tbsp) vegetable oil
  • 1 small cooking onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger root
  • 1 lemongrass stalk, chopped into 2 parts
  • 2 tbsps Thai red curry paste
  • ¼ cup of water
  • 4-5 cups low sodium vegetable broth, preferably homemade (start with 4 cups; can increase later)
  • 2 large fresh basil leaves (sweet Thai or regular basil)
  • A sliver or small segment of lime peel
  • ½-1 cup organic coconut milk (start with ½ cup; can increase later)
  • 2 tbsps lime juice
  • Salt to taste
  • Garnish (option): fresh coriander leaves, roasted seeds, a dollop of cream.


Step 1: Roast the potimarron

Preheat the oven to 200°C (392°F). Divide each potimarron into two parts by slicing along the middle circumference with a butcher’s knife. Scoop out the middle seeded part with a spoon. Brush sliced pumpkins with olive oil and sprinkle with salt. Place them upside down with skin parts up in a pan lined with parchment and roast for 30 minutes or until fork tender. When done, allow to cool before handling. Peel off skin and/or scoop out the cooked flesh and set aside.

Step 2:  Make the soup

In a big soup pot, heat the vegetable oil and lower the heat to medium-low. Add the onion and sauté for 3 minutes. Add the garlic, ginger, lemongrass and red curry paste. Mix with wooden spoon until combined. Add the water and cook for 3 more minutes mixing often.  

Add the 4 cups of roasted potimarron flesh and mix this in well with the onion and spice mixture. Add the broth, stirring to incorporate. Add the basil and the lime peel sliver and mix. Increase the heat and bring to the boil then quickly reduce to a low simmer. Allow to simmer with lid half on for 20 minutes, stirring from time to time.

Add the coconut milk and lime juice and mix these in well on low heat. Remove the lemongrass segments but leave in the basil leaves and lime peel sliver in the soup. Process the soup directly in the pot with a handheld blender until creamy-smooth. Add salt. Do a test taste and add more coconut milk and/or broth to adjust the spiciness and consistency that suit your taste.

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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