Easy Thai Pumpkin Soup

Easy Thai Pumpkin Soup

I am not a big fan of pumpkin, but buying one for pumpkin carving intrigued me to come up with an easy Thai pumpkin soup recipe. Pumpkin and Thai flavours turned out to be a great combination; now I might even buy pumpkin again just to make this recipe. The garlic, ginger, chilli and lime make this recipe great to prepare for the flu season. 

I am happy to say this recipe is boyfriend approved too! He was so happy with this warm dish, prepared quicly after he carved the pumpkin. 

Type of pumpkin

Any type of pumpkin will do for this recipe. The pumpkin that we used was similar to a squash, very bright orange on the outside but very lighter in colour inside, almost yellow.

Happy Haloween!

Below is a picture of this year’s carving by my boyfriend. We’re excited to welcome neighbouring children for trick or treat this year!



Easy Thai Pumpkin Soup
Serves 2
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1 teaspoon coconut oil
  2. 2 cloves garlic
  3. 2 small chilli (depending on how hot you like it)
  4. 1 inch piece of fresh ginger
  5. 4 pods green cardamon
  6. 1 star anise
  7. 1 onion
  8. 1 kaffir lime leaf
  9. a piece of lemongrass
  10. ½ can coconut milk
  11. 1 cup water (more if you want a watery consistency)
  12. 600g pumpkin (without seeds and skin)
  13. 1 teaspoon coconut sugar (optional)
  14. bunch of fresh coriander
  15. ½ lime
  1. Start by roasting the pumpkin in oven or microwave. This will take around 10 mins in the oven if the pumpkin is cut into small pieces. Cooking the pumpkin before will allow the soup to cook much faster. The pumpkin will be cooked when fork tender. In the meantime chop the onion, garlic and ginger.
  2. Start the soup by stir frying the coconut oil, onion, ginger, whole chillis, star anise, kaffir lime leaf and lemongrass. After 3 minutes add in the garlic. Stir-fry for another 2 minutes until fragrant.
  3. Then add in the pumpkin, water, coconut sugar, coconut milk and simmer for 10 to 15 minutes.
  4. Remove the star anise, cardamom pods, lemon grass and most of the chillies (I left half a chilli) and puree the soup using an immersion blender.
  5. Pour into two soup bowls and drizzle some lime juice and coriander on top. Enjoy while warm!
  1. If you don't have all of the spices, the recipe will still turn out fine. It is not common to find kaffir lime leaf or lemongrass so they can be omitted.
  2. This recipe is spicy! Reduce the amount of chilli if you don't prefer it so hot :)
Rody's Hearty Corner https://www.rodysheartycorner.com/

Leave a Reply

Your email address will not be published. Required fields are marked *