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Fusion Soup – Massaman Pumpkin

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One of the delightful things about living in Asia is access to a great variety of vegetables the easy way one can fuse flavours just by combining a little of this with a little of that!

While home, I had a hankering for pumpkin soup… but decided to give it a Thai twist!

You may or may not have access to exactly the same ‘cheater’ ingredient I used, however the fun of a fusion soup is to blend together one element with another… In this case, the choice of massaman curry itself is a fusion of Thai and Indian flavours, typically made like a thick soupy stew with potato and meat.

My made up recipe is super simple:



  • 1 large onion peeled and roughly chopped
  • Dry bay leaf
  • A large chunk of pumpkin chopped into smaller chunks
  • Thai massaman soup concentrate (I picked up my Roi Thai Masaman Curry Soup tetra packet in Jakarta, however increasingly these are readily available just about anywhere!)

If you want to be fancy, roast the pumpkin in a drizzle of olive oil first – roasting adds a nice smoky flavour. I’ve also made the Thai curry paste from scratch too… however this time I didn’t bother with the extra effort – roasting or home made paste.

Easy peasy directions:

  • Dump onion, bay leaf, pumpkin into the handy old pressure cooker (yes this makes life waaaay easier than cooking in a regular pot for 20+ mins!)
  • Add enough water to make a nice soup and put on the pressure!
  • Once the pumpkin is nice and soft, cool, puree with a hand blender
  • Put back on the stove and pour in the massaman soup concentrate
  • Gently heat

I enjoyed my soup with crunchy bread sticks however the accompaniment is entirely up to you. Maybe shake it up with another twisty tasty element!

Pumpkin deliciousness!

Pumpkin deliciousness with a Thai twist!

What was your most recent culinary creation? Any ‘fusion’ elements?

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  1. I love pumpkin soup! Even more so with a spicy twist 🙂 Hold a bowl for me!!!

  2. Expat Eye says:

    Mmm, that looks good! My most recent culinary creation was a boiled egg 😉

    • Haha! Now cordon bleu chefs know the real test of culinary talent is being able to prepare perfect eggs some 100 ways!

      And you are clearly a step ahead of my partner – sometimes just taking cooked food from the fridge to the microwave to then eat seems challenging. 😉

      I came back after being in Japan, China & Malaysia to chuck a few ‘nearly science experiments’ out of the fridge!

      Now… in fairness… he’s been rehearsing and shooting nearly non-stop. My 1st day home and he was out from 10:30am til 3am!

  3. Sarah M says:

    This fusion cooking is so popular now. All restaurants are now ‘fusion’ so it seems. I took a course where a Filipino chef taught us to cook ‘Thai fusion’ (fused with what I”m not sure. British?)
    Still rarely cook though. It’s the cleaning up afterwards that bugs me.

    • Now that is where India scores! Many of us are spoilt with lovely ladies that come along once a day to bring a kitchen back to a spotless well ordered state!

      I’ve had some quite delicious Filipino fusion meals in Manila – tend to be ‘guilty pleasure’ enjoyment as sweeter and more deep fry action than their original dishes. Good though!

  4. Which Filipino “fusion” dishes did you have that you enjoyed? I hope the condensed milk pasta isn’t one of them!

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