Thai coconut pumpkin soup

    25 min

    This is a spicy Thai variety of our favourite pumpkin soup. You can make it mild or spicy by using different types of chillies. A quick and easy supper that's perfect for autumn!

    175 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 15g butter
    • 1 clove garlic, chopped
    • 4 shallots, chopped
    • 2 small fresh red chillies, chopped
    • 1 tablespoon chopped lemongrass
    • 500ml chicken stock
    • 350ml coconut milk
    • 475g peeled and diced pumpkin
    • 1 bunch fresh basil leaves

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chillies and lemon grass until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook until pumpkin softens.
    2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve garnished with basil leaves.


    Use pre-made pumpkin puree instead of raw pumpkin in this recipe and your soup will be ready in even less time!


    Thai coconut pumpkin soup
    Thai coconut pumpkin soup

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