Easy Thai Pumpkin Soup

Total Time
15 mins
20 mins

Only spicy if you add chilli - really tasty and easy - astound everyone with your 'culinary expertise'

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  • 15 ml sunflower oil
  • 1 large onion, chopped
  • 20 ml grated ginger
  • 1 -2 red chile (optional)
  • 125 ml coriander (finely chopped)
  • 1 kg pumpkin, cubes (fresh or frozen)
  • 1 14 liters vegetable stock (or chicken)
  • 1 (410 g) can coconut milk (or equivalent)
  • 10 -15 ml garlic, crushed


  1. Heat oil in a large saucepan and add onion, saute until translucent.
  2. Add ginger and chilli and toss briefly.
  3. Add pumpkin and stock.
  4. Bring to the boil, reduce heat and simmeer for 20 mins.
  5. or until pumpkin is tender.
  6. Stir in the rest of the ingredients and process until smooth.
  7. Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
  8. ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
  9. Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.
Most Helpful

4 5

This was good but I felt like it was missing something - I think it was a lemongrass or citrus flavor. I added some Thai red curry paste, which has pretty much the same seasonings already in this, except it also has lemongrass, and that helped. I think you could also just squeeze some lime into it.

5 5

The first of my dishes from my Pick your Chef choice and this did not disappoint! I used thai coriander leaf rather than the usual coriander leaf as the former is a tad more intense. I had a lonely chilli pepper in the fridge so I went with this and it provides a very nice hot touch. However it may be too much for small children if you go the chilli route. There is a lot of ginger in this but it is balanced out very nicely by the coconut milk. Excellent pumpkin soup recipe!