Thai Pumpkin Soup
This is a pumpkin soup with a lot more going on than the usual version. Lemongrass, ginger, makrut lime leaves and coriander root all go in early to build a proper Thai-style base before the pumpkin and coconut milk bring it together.
Don’t skip sautéing the coriander root — it’s got way more flavour packed into it than the leaves, and it’s what gives this soup its depth. Let the pumpkin go completely soft before you blend it too, or you’ll end up with a grainy texture instead of silky smooth.
Finish it with a swirl of coconut milk, some fresh chilli and coriander, and a slice of toasted bread on the side. Proper comfort food with a bit more character than your standard pumpkin soup.
Thai Pumpkin Soup
PUMPKIN · SOUP · EASY
Pumpkin Soup With Actual Depth of Flavour
Lemongrass, ginger, lime leaves and coriander root all get sautéed before the pumpkin even goes in, so the aromatics have time to properly infuse the whole pot rather than just sitting on top.
Coconut milk brings the richness and rounds off the spice and citrus notes, giving it that classic Thai balance of creamy, tangy and a little bit of heat from the chilli garnish.
It also freezes really well, which not every soup does once you add coconut milk, so it's a great one to batch cook and keep on hand.
Thai Pumpkin Soup
Ingredients
Soup
- 22.5 ml Olive Oil
- 2 Red Onions Chopped
- 3 Garlic Cloves Chopped
- 2 Stalks Lemongrass Bruised
- 25 g Coriander (Cilantro), Leaves, Stems & Roots Chopped
- 25 g Ginger Peeled & Grated
- 1.2 kg Butternut Pumpkin Squash
- 4 Lime Leaves
- 1 Litre Vegetable Stock
- 400 ml Coconut Milk
- Salt & Pepper To Taste
Garnish & Serving
- 1 Long Red Chilli Sliced
- Coriander (Cilantro)
- Coconut Milk Swirl
- Bread To Toasted
Method
- Place a large pot over high heat. Add the olive oil, then the onion, garlic and ginger, and sauté for 2 minutes. Add the lemongrass and coriander root, and sauté for a further 2 minutes.
- Add the pumpkin and lime leaves, season to taste, and sauté for 5 minutes to soften the pumpkin, stirring regularly.
- Add the vegetable stock, give it a mix through, bring to a boil, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is completely soft.
- Remove from the heat and allow to cool if you're using a blender or food processor. If using an immersion blender, just turn off the heat — no need to wait for it to cool down. Add the chopped coriander leaves and stems, and blend until everything is completely smooth, scraping down the sides if necessary.
- Place the pot back over low heat, pour in the coconut milk, season to taste, and serve with the garnishes and toasted bread. Dig in.
