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Easy Pumpkin Soup Recipe - Thai Soup

Pumpkin and Coconut Soup - Thai Recipe

Easy Pumpkin Soup Recipe - Thai Soup
Course Soup, started
Cuisine Thai
Keyword easy pumpkin soup recipe, thai soup recipe
Prep Time 5 minutes
Cook Time 45 minutes
Author Nicola Turner


  • 1 medium sized pumpkin
  • 2 tbsp. olive oil or coconut oil
  • 4 garlic cloves
  • 1 large onion
  • 2 inches ginger
  • 4 mild green chillis
  • 1 lemongrass stalk
  • 1 tbsp. fish sauce
  • 1.5 litre chicken stock you can also use vegetable or fish stock if desired
  • 400 g tin coconut milk
  • 100 g creamed coconut
  • Juice of 1 Lime
  • Small handful fresh coriander
  • Some Lime chunks and coriander to serve.
  • Salt and Pepper


  • Preheat oven to 190C/375F
  • Cut the pumpkin into large chunks and remove the seeds, then place on a large baking tray (you DO NOT need to remove the skin)
  • Drizzle over 1 tbsp. oil and a large pinch of salt then bake in the oven for 30 minutes
  • In a large pot add 1 tbsp. oil and add chopped onion and garlic, grated ginger, chopped chillis and lemongrass (cut in half)
  • Cook the potted ingredients on a medium heat for 5 minutes stirring occasionally?until becoming fragrant
  • Add the fish sauce to the pot and turn heat to low and add the chicken stock
  • When the pumpkin's time is up (poor guy) add to the soup pot and cook for 10 minutes
  • Add the coconut milk, creamed coconut, and handful of coriander then bled the soup using a handheld?blender
  • Stir in the Lime juice, taste the soup then season with Salt and Pepper accordingly
  • Serve with some lime chunks and chopped coriander