thai pumpkin soup

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Pumpkin isn’t only delicious when spiced with cinnamon and puréed in a pie. This

Thai pumpkin

soup has a nice kick to it and I promise it will fill your belly and heart with warmth.

You can use any kind of pumpkin you like, I used 60% Hokkaido and 40% Butternut Squash. If you want to add some protein to the meal I highly recommend grilled shrimp or some chicken. Just cook it separately, and add as a garnish.


  • 2  Pumpkin meat* – peeled and deseeded
  • 2 tbsp Coconut Oil
  • 1 tsp Brown Sugar
  • 1 cup chopped Onions
  • 3 Cloves Garlic, minced
  • thumb sized piece Fresh Ginger, chopped
  • 1 tbsp Lemongrass, minced
  • 1 tsp Chili Flakes
  • Handful Fresh Cilantro
  • 3 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • 2 Cups Vegetable Stock
  • 1 can (14oz) Coconut Milk

tip After you peel and deseed the pumpkin don’t discard the seeds – Roasted Pumpkin Seeds are super yummy in Salads.


  • Peanuts
  • Coconut Flakes
  • Cilantro


  1. Start by peeling and deseeding* the Pumpkin. Then dice and weigh the meat.
  2. Over low heat caramelise the onions in the oil and brown sugar. When it starts changing to more brown color add garlic, ginger,  lemongrass and chili flakes.
  3. When the spices have softened add cilantro, fish sauce and soy sauce. Give it a good stir.
  4. Add pumpkin and vegetable stock. Let the soup simmer for 20 minutes or until the pumpkin has completely softened. If you feel like the soup needs more liquid, add water.
  5. Blend the soup and then strain through a sieve for a silky smooth texture
  6. Return the soup to the pot and bring to a simmer again, add coconut milk and taste the soup. If you think it needs salt add a little more soy and/or fish sauce.
  7. Garnish every plate with chopped peanuts, coconut flakes and fresh cilantro.


FALL COCKTAILS: Mulled WineIcelandic Birch CocktailThyme Infused Gin