Thai Pumpkin Soup


This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
4 servings


  • 1 tablespoon vegetable oil

  • 1 tablespoon butter

  • 1 clove garlic, chopped

  • 4 shallots, chopped

  • 2 small fresh red chili peppers, chopped

  • 1 tablespoon chopped lemon grass

  • 2 ⅛ cups chicken stock

  • 4 cups peeled and diced pumpkin

  • 1 ½ cups unsweetened coconut milk

  • 1 bunch fresh basil leaves


  1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.

  2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Nutrition Facts (per serving)

306 Calories
25g Fat
21g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 306
% Daily Value *
Total Fat 25g 32%
Saturated Fat 19g 93%
Cholesterol 8mg 3%
Sodium 405mg 18%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 9%
Total Sugars 4g
Protein 5g
Vitamin C 34mg 169%
Calcium 103mg 8%
Iron 5mg 29%
Potassium 859mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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