Thai Pumpkin Soup recipe

Hey Guys, sorry for the lengthy blogging hiatus, but I promise you there’s a good/mysterious reason, which I’ll post about soon.  But first, by popular demand, here’s the recipe for this delicious Thai Pumpkin Soup I recently stumbled upon somewhere that I totally can’t remember now.


Thai Pumpkin Soup



  • 25 grams butter
  • 1 medium-sized onion, diced
  • 800 grams pumpkin, peeled, then diced (this equals about one average-sized pumpkin/squashy thing)
  • 3 cups vegetable stock
  • 1 cup coconut cream
  • 2 tsp curry powder
  • 1 tsp chilli powder (this makes the soup mild-medium spicy… +/- a bit of chilli powder to achieve the amount of spice you need in your life)
  • 2 tsp fresh ginger, finely minced


What to do:

  • Melt butter over medium heat and saute onions in the butter
  • Add diced pumpkin, vegetable stock, coconut cream, curry powder, chilli powder, and ginger
  • Bring to a boil, then simmer gently on low heat for about 30 minutes with lid on.  Give the pumpkin a poke to make sure it’s tender/soft.  If not, keep simmering for a few more minutes
  • Load into the blender to puree it all, or insert the Bamix handheld blender straight into the soup pot and puree there (this is much easier)
  • Garnish with plain Greek yogurt if desired (I usually don’t)
All ready for the freezer- lunch when I need it

All ready for the freezer- lunch when I need it


This Thai pumpkin soup freezes well in small portions for meals on the go…always a bonus.

When we were in Thailand last year, I took an all-day Thai cooking class, which was amazing, but the recipes were pretty much un-replicateable.  However, this soup tastes bang-on authentic… totally recommend.


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