Thai pumpkin soup

If I had to choose my favourite soup, it would be this one hands down. It hits all the 5 flavours: sweet, sour, bitter, salty and umami. If you’re a soup lover this ones for you!


  •  3 cloves garlic grated 
  • 1″ Ginger piece grated
  • 2 Onions chopped
  • 2tbs coconut oil
  • 1tbs Red curry paste
  • 1 Pumpkin ( butternut squash)
  • 1 stem Lemon grass
  • 1 bunch Coriander 
  • 2 Limes
  • 2 tins Coconut milk
  • 2tbs Fish sauce
  • 500 ml Stock (veggie)
  • 4tbs Sour cream
  • 2 Red chili peppers 


Start off with tackling your pumpkin; take a good potato peeler to it and remove all the skin. Once peeled, chop into cubes about 2cm x 2cm and set aside.

In a large heavy bottom saucepan at medium heat add coconut oil, red curry paste and stir until dissolved, add in onions and sweat them off  (until soft and opaque) at this point add the pumpkin, the garlic, ginger, and lemon grass (make sure you bash the lemon grass with the back of a knife first) cook this for about 5 mins until all flavours have been released.

 Now add the stock and let simmer on low heat for about 40 mins or until the pumpkin is soft.

Now you’re ready to blitz (use the blender) but before you do be sure to add your limes, fish sauce, half the coriander, 1 of  your chilis, the coconut milk and blitz away until smooth.

Now return to heat and simmer for about 20 mins.

Ready to serve! Garnish with sour cream the remaining red chili and the left over coriander. 

This one will blow your taste-bud socks off!

6 thoughts on “ Thai pumpkin soup

  1. Brenda Gilbert

    Look absolutely delicious!
    Are you cooking this in Spain or Canada – or perhaps somewhere else quite different?
    Love to you both


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