Thai Pumpkin Soup

This is a delicious twist on an old favourite.

If you like Asian flavours then this soup is perfect – the pumpkin is complimented so well by the citrus of the lemongrass and the heat from the chilli. It is ideal for a light lunch or as an appetiser when you have guests, especially as you can make it in advance.

I used a butternut pumpkin/squash (- whichever you prefer to call it) to make my soup as I find them slightly easier to peel and chop up than a large pumpkin.

I got my inspiration from this recipe on the website. It suggested serving the soup with prawns and I found these cute little crumbed prawns at my supermarket – they were a great texture contrast to the smooth soup.

Ingredients – serves 6-8:

  • drizzle of vegetable oil, for cooking
  • approx 750g/26oz pumpkin, peeled and chopped into small chunks (I used a medium butternut)
  • 2cm/1 inch piece fresh ginger, peeled and finely grated
  • 2 garlic cloves, crushed
  • 2 tbsp lemongrass paste
  • 2 long red chillis, de-seeded and finely chopped
  • 400g/14oz can coconut cream
  • 2 cups water (plus a little more if you like a thinner soup)
  • 1 lime
  • 2 tbsp brown sugar
  • 2 teaspoons fish sauce
  • crumbed prawns, optional, to serve
  • fresh coriander (cilantro) leaves, optional, to serve


  • Put the vegetable oil into a large pot over a medium heat on the stovetop then add the chopped pumpkin, ginger, garlic, lemongrass paste and the majority of the chopped chilli. (Keep a little of the chilli to decorate the soup for serving.)
  • Cook the pumpkin for a few minutes until fragrant, then add the coconut cream and water. Bring to the bubble then simmer for 20 minutes or until the pumpkin is completely tender.
  • Remove the pot from the heat then add the zest and juice from the lime, plus the sugar and the fish sauce.
  • Use an immersion blender (stick blender) to carefully blitz the soup until smooth. If the soup is too thick for your preference, add a little more water and blitz again.
  • If you are making in advance, leave the soup to cool then place in an airtight container in the fridge. When you want to serve, put it into a large saucepan, add a little water if required and then reheat over a medium heat on your stovetop until warm.
  • Serve the soup with the remaining chilli scattered on top, as well as some fresh coriander leaves and also crumbed prawns if you have them.
  • Enjoy!


This entry was posted in Appetisers, Snacks and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Thai Pumpkin Soup

  1. cezk1 says:

    Would have never thought of the coconut cream! Looks great

  2. Love the flavors here.Looks very tasty!

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