Thai Pumpkin Soup

Yesterday, I was very flattered to receive a request, on Twitter, for a Thai pumpkin soup that someone had had in my house years ago. I am delighted to share that recipe here.


Thai Pumpkin Soup

1 Tablespoon of vegetable oil
1 Tablespoon  teaspoons butter
3 Cloves of garlic, chopped
6 Shallots (or one onion, if you don’t have shallots), chopped
2 Small fresh red chili peppers, chopped
1 Tablespoon chopped lemongrass (if you don’t have lemongrass, a squeeze of lemon juice will do)
500mls of Vegetable Stock
500g of Peeled and diced pumpkin
350mls of Unsweetened coconut milk

In a medium saucepan, heat oil and butter over a low heat.

Cook the garlic, shallots (or onion), chilies, and lemongrass in the fat until it’s fragrant (be careful not to burn the garlic).

Stir in stock, coconut milk, and pumpkin; bring to the boil.

Cook until the pumpkin softens.

Blend to a smooth or slightly chunky consistency, whatever you prefer.

Serve with rice, noodles or bread.



5 thoughts on “Thai Pumpkin Soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s