Thai Pumpkin Soup

By March 6, 2014 Recipes
  • 1 brown onion, diced
  • 1 lemongrass stalk, cut into thirds
  • 1 long red chilli, diced and deseeded
  • 2 tbsp diced fresh coriander (cilantro) stalks
  • 2cm fresh ginger piece (grated or diced)
  • 12cm turmeric piece or 1-2tsp of turmeric powder
  • 4 kaffir lime leaves, optional
  • 2 tsp coconut oil
  • 3 cups peeled and cubed pumpkin
  • 1 large garlic clove, diced
  • 2 tbsp fish sauce
  • 1 litre (1 qt.) vegetable stock
  • peel from half of fresh lime
  • 1/2 cup coconut cream, plus extra to serve
  • 2 tbsp lime juice
  • coriander leaves to serve


  1. Saute onion, lemongrass, chilli, coriander stalks, ginger, turmeric and kaffir lime leaves in coconut oil, on medium heat for 2-3 mins. Add pumpkin, garlic, lime peel, fish sauce and vegetable stock and bring to the boil. Turn down the heat and simmer for 15 mins, until pumpkin is soft when poked with a knife.
  2. Add the coconut cream and lime juice to the soup and transfer to a food processor or blender. Puree until smooth.
  3. Serve with a ripple of coconut cream and fresh coriander leaves on top.
  4. Enjoy!