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Thai Pumpkin Soup

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 269kcal
Servings: 6 People
Metric - Imperial

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.
Chef's Tips
Don't skip sautéing the coriander root — it carries a lot more flavour than the leaves and is a real backbone of the soup's aroma, so give it the full 2 minutes to soften and release its oils.
Let the pumpkin simmer until it's completely soft before blending — any firm pieces left behind will leave the soup with a grainy rather than silky texture.
Blend thoroughly and scrape down the sides as you go — this is what gets the soup properly smooth rather than leaving small unblended chunks.
Storage & Reheating
Will keep in the fridge for up to 4 days in an airtight container, or in the freezer for up to 3 months — coconut milk-based soups hold up well to freezing, though a good stir once reheated will help bring the sauce back together. Reheat gently in a pot over low-medium heat, or in the microwave, until piping hot.
Serving 500gCalories 269kcalCarbohydrates 33.1gProtein 3.6gFat 15.8gSaturated Fat 10.8gPolyunsaturated Fat 0.65gMonounsaturated Fat 3.22gCholesterol 165.4mgSodium 1033mgPotassium 900.9mgFiber 5.2gSugar 7.7gVitamin A 3659.9IUVitamin C 47.47mgCalcium 121mgIron 2.2mg