Thai Pumpkin Soup

As all of our recipes, this recipe makes 4 servings and takes about 30 minutes to make.

  • 2 tbsp vegetable oil 
  •  4 shallots
  • 2 cloves garlic
  • 2 small fresh red chili peppers (less if you don’t want the soup too spicy)
  • 1 tbsp chopped lemon grass
  • 2 1/8 cups chicken stock
  • 4 cups peeled and diced pumpkin
  • 1 1/2 cups unsweetened coconut milk
  • 1 bunch fresh basil leaves
  • 1 lime
  1. Chop the garlic, shallots and lemon grass.
  2. Chop the chili (make sure you wash your hands afterwards and don’t touch your face!)
  3. In a medium saucepan, heat oil over low heat.
  4. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic).
  5. Add pumpkin and stir fry for a couple of minutes.
  6. Stir in chicken stock and coconut milk and bring to a boil. Cook until pumpkin softens.
  7. In a blender, blend until smooth.
  8. Strain out the lemon grass since the fibers can be tough.
  9. Serve with a couple of basil leaves on top and squeeze a few drops of lime over the soup.