“Heidi Sand-Hart’s “Home Keeps Moving” authenticates the TCK experience. Her personal stories demonstrate the tangible reality of the TCK theories we have been reading and hearing about for years.” – Tina L Quick, author of The Global Nomad's Guide to University Transition

Wednesday, 24 November 2010

Thai Pumpkin Soup Recipe

Something to keep you warm in the winter...
Thai-spiced Pumpkin Soup Recipe


700g of pumpkin
2 tablespoons unsalted butter or peanut oil
2 cloves garlic
1 red chillies, chopped
1 tablespoon lemongrass, chopped
1 400g can coconut milk
4 shallots, chopped
1 tablespoon (or more) red Thai curry paste
500ml chicken or veg stock (optional) or water


Preheat the oven to 190’C and place the oven racks in the middle.
Carefully cut the pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
In a large saucepan, heat oil and butter over low heat. Cook shallots, chillies, lemongrass and garlic until soft.
Add the coconut milk and curry paste and bring to a simmer, adding scooped pumpkin. Add 500ml stock/water and simmer over medium heat for 10-15 minutes.
Remove from the heat and puree with a hand blender until smooth. Serve with fresh coriander.
Serves four.


  1. Hi,

    Thanks for stopping by the blog, I've just become your most recent follower. Congrats on the book. Well done! Kirsty (Shamozal)

  2. Your newest following expat follower - I love your header photo! Your recipe looks amazing too ;)

  3. Thanks ladies! I took the above photo in Mumbai (India) in 2008...it became my book cover too so I'm very happy about that! I hope you enjoy my blog and TCK story. Take care, Heidi:)

  4. I like your blog. It is very informative and involves a lot hard work to capture those pictures . I make Thai pumpkin soup last night. It tastes so much better than the one from tin can. This will be one of my great comfort foods in future. I followed your recipe to add in minced lemon glass and a dollop of Thai red curry paste into the soup. The soup taste sweet with spiciness left in the mouth. Last time I grated some nutmeg with my useful kitchen helper ( grater)
    into the soup, however my husband said it add too much sweetness into the soup. I excluded nutmeg this time.