Pumpkin Soup with Thai Spices

    35 minutes

    Your favourite pumpkin soup, jazzed up with Thai spices like chilli, lemongrass and basil and made with coconut milk.

    173 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 10g butter
    • 1 clove garlic, chopped
    • 4 brown shallots, chopped
    • 2 small fresh red Thai chillies, chopped
    • 1 tablespoon chopped lemongrass
    • 2 1/2 cups chicken stock
    • 1 1/2 cups coconut milk
    • 4 cups peeled and diced pumpkin
    • 1 cup fresh baby basil leaves

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat oil and butter in a medium saucepan over medium heat. Cook garlic, shallots, chilli and lemongrass for 5 minutes or until onion softens. Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook, covered, for 15 minutes or until pumpkin softens.
    2. Blend the soup in a blender or food processor, in batches, until smooth. Reheat in saucepan. Serve sprinkled with basil leaves.

    Watch a video of it being made…

    Thai Pumpkin Soup
    Thai Pumpkin Soup

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    Reviews in English (99)


    This has been one of my STAPLES this past winter - creamy but dairy free, sweet but not overly so, warming and just delicious, not to mention deceptively easy to make!  -  16 Sep 2009


    Altered ingredient amounts. I like to pre-bake and puree my pumpkin, then use four cups of that, to make it slightly less sweet and coconutty. Also tend to omit the basil when in a rush.  -  16 Sep 2009


    delicious i had no lemon grass so substituted lemon juice. easy to make, creamy texture & zingy taste  -  30 Jun 2010