Thai Pumpkin Soup

Thai Pumpkin Soup

Thai food is one of my favorite cuisines. Whenever I eat out, I always want Thai—Massaman curry, Phad Thai, vegetable stir-fry…yum! Our recipe brings in the traditional Thai flavors like lemongrass, kaffir leaves, and coconut milk. This Thai Pumpkin Soup is light and makes a perfect starter or appetizer for dinner, and it comes together in about 30 minutes.

Thai Pumpkin Soup

Serves 4-6


  • 4 cups vegetable broth
  • 1 15 oz can light coconut milk
  • 2½ cups roasted pumpkin, pureed
  • 2 tablespoons coconut oil
  • 1 small sweet onion, finely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 2 green chilies, seeded and finely chopped
  • 2 lemongrass stalks, finely chopped
  • 5 kaffir lime leaves sliced very thin
  • 1 lime, juiced
  • 1 tablespoon fish sauce
  • cilantro, roughly chopped
  • roasted peanuts, roughly chopped
  • basil, roughly chopped
  • salt and pepper to taste


  1. Heat a large soup pot over medium heat. Heat the coconut oil and cook the onion for 3 minutes. Add the garlic, ginger, lemongrass, chilies, and kaffir leaves and cook for 2-3 minutes until fragrant. Season with salt and pepper.
  2. Add the vegetable stock, coconut milk, and pumpkin to the pot and stir to combine. Cook over high heat to bring the soup to a boil. Cover, reduce heat to medium and allow the soup to simmer for 20 minutes, stirring occasionally.
  3. Add the lime juice and fish sauce and cook uncovered for a few minutes to allow flavors to meld. If the soup is too thick, add more vegetable broth. If you want a thicker texture, add more pumpkin by ½ cup increments. Season with salt and pepper.
  4. Ladle soup into bowls and garnish with cilantro, basil, and peanuts.

Notes: Not a fan of pumpkin? Try making this soup using butternut squash instead. You can puree it or leave the squash in bite-sized chunks.

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