Pumpkin Soup with Asian Flavors

Total Time
Prep 10 mins
Cook 25 mins

A nice variation on a very common (here in Australia at least) soup.

Ingredients Nutrition


  1. Heat the oil in a large pan.
  2. Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
  3. Add the pumpkin and cook, stirring for about 2 minutes.
  4. Add the water, stock powder, sauce and juice.
  5. Simmer, covered until the pumpkin is just tender.
  6. Blend or process half the mixture and then return to the pan.
  7. Add the coconut cream and the herbs-stir over heat until hot.
Most Helpful

When I wrote "5 cups of water" I meant 5 US cups-or 1 litre, not 1.25 litre as an Aussie would read it.

5 5

This should be called "Heaven in a bowl". I made this for lunch and it is sooooo good! I didn't have any sambal oelek so I used a fresh thai chilli instead to get the spicy flavour. I also used about a half a cup of coconut milk powder instead of the coconut milk as I wanted it a bit thicker. Next time I'll use 3 1/2 cups water and 1 1/2 cups coconut milk. Cooking this brought back all the smells of Thailand into my kitchen! (well not quite all of them, thank goodness)

5 5

We enjoyed this very much, the children were not expecting spicy asian flavours in a pumpkin soup, but they did enjoy it, and DH and I loved it. I was glad that you mentioned 1 litre, rather than 1.25, as that is how I would have interpreted 5 cups, 1 litre worked perfectly. DH very much enjoyed half processed/half not, he hates it when I always want to blend my soups! The fresh herbs are a lovely touch. Excellent recipe, Jan, thank you! :D

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