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Thai Pumpkin Soup

I was given a HUGE pumpkin the other day and what better way to use it than in a flavoursome Thai Pumpkin Soup.

This recipe is so easy and doesn’t rely on anything too fancy. It makes a big pot that makes the perfect lunch served with some toasted wholegrain bread or a light supper at the end of a cold Wintry day. I portioned the soup into individual containers to freeze for when I was short of lunch or dinner. Such a saviour on a busy day!

I roasted the pumpkin first as I think it gives great flavour but I’m sure it would be just as scrumptious if you just popped the pumpkin straight into the pot without roasting it first.

Thai Pumpkin Soup – serves ~4

  • 1 large pumpkin - peeled and chopped into medium sized pieces (TIP: roast first while you prepare everything else)

  • 2 Tbspn olive oil

  • Coarse iodised sea salt

  • Freshly ground black pepper

  • 1 Tbspn sesame oil + little olive oil

  • 1 large onion, chopped into small pieces

  • 4 cloves garlic, peeled and chopped

  • Chunk fresh ginger, grated (equivalent to about 1 Tbspn of freshly grated ginger)

  • 1 Tbspn lemongrass (I used lemongrass paste as I didn’t have any fresh)

  • 2 Kaffir lime leaves, stem removed and leaves rolled and finely sliced

  • 1 long red chilli, sliced (remove seeds if you don’t want it so hot)

  • 1 Tbspn pure maple syrup

  • 400mL good quality chicken stock

  • 400mL can good quality coconut milk

  • Fish sauce, lime juice to taste

  • Fresh coriander leaves, chilli flakes and wholegrain toast to serve

  1. Pre-heat the oven to 180°C and line a large baking tray with baking paper. Place the pumpkin pieces onto the tray, drizzle with olive oil and season with salt and pepper. Bake for ~30-40 minutes or until just tender.

  2. When the pumpkin is almost ready, heat the sesame oil and a little extra olive oil in a large pot. Add the onion, garlic, ginger, lemongrass, kaffir lime leaves and chilli along with the maple syrup and some salt and stir. Cook gently, stirring for 5-10 minutes or until the onion is soft.

  3. Add the roasted pumpkin, stock, coconut milk and cover. Cook for 15-20 minutes or until the pumpkin is soft. Check the soup and stir every now and again.

  4. Once cooked, let the soup cool a little and then puree with a hand blender or in a food processor until thick and smooth. Pour the soup back into the pot and place back on the heat. Taste and adjust any seasonings by adding fresh lime juice, fish sauce and a little extra maple syrup if need be.

  5. ​Serve with fresh coriander leaves and a few chilli flakes for those that like it hot!


Gluten-Free (check stock is gluten-free), Dairy-Free

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