Rating: 4.24 stars
105 Ratings
  • 5 star values: 59
  • 4 star values: 25
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 5

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!

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

306 calories; protein 5.4g; carbohydrates 20.9g; fat 25g; cholesterol 8mg; sodium 404.8mg. Full Nutrition
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Reviews (77)

Most helpful positive review

Rating: 5 stars
12/07/2009
A great recipe when you make these changes: 1. Use more garlic (6-8 cloves) 2. Use lots of fresh lemongrass. Take a spike of lemongrass hammer it to release the flavor add to the oil and remember to strain it out in the end. 3. Fresh ginger works great also add to the oil and strain out in the end. 4. Use a Thai oil like peanut oil. You can skip the butter. 5. Spice the soup towards the end using your favorite Thai spices. I used tumeric paprika curry etc.) 6. When serving squeeze a few drops of lime juice and zest some lime peel (Keffir lime works amazing if you have access to a specialty produce store but regular limes will bring out a lot of flavor too). 7. Enjoy! Read More
(143)

Most helpful critical review

Rating: 3 stars
11/19/2005
The soup was a bit too rich and the lemon grass left strings of hard fibers behind after blending. However I will cook this again! I increased the seasonings and added some "Tom Yum" paste since other reviewrs thought it needed a boost. Next time I will do the same but use lite coconut milk and use less coconut milk and more broth. This recipe is worth tinkering with! Read More
(45)
105 Ratings
  • 5 star values: 59
  • 4 star values: 25
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
12/07/2009
A great recipe when you make these changes: 1. Use more garlic (6-8 cloves) 2. Use lots of fresh lemongrass. Take a spike of lemongrass hammer it to release the flavor add to the oil and remember to strain it out in the end. 3. Fresh ginger works great also add to the oil and strain out in the end. 4. Use a Thai oil like peanut oil. You can skip the butter. 5. Spice the soup towards the end using your favorite Thai spices. I used tumeric paprika curry etc.) 6. When serving squeeze a few drops of lime juice and zest some lime peel (Keffir lime works amazing if you have access to a specialty produce store but regular limes will bring out a lot of flavor too). 7. Enjoy! Read More
(143)
Rating: 5 stars
12/04/2004
Excellent really really good! It has a explosive flavor that is unique. But if your going to make it dont mess with the ingredients till you've tried it. PLEASE. Recomend for those who enjoy exotic food. Read More
(72)
Rating: 3 stars
11/19/2005
The soup was a bit too rich and the lemon grass left strings of hard fibers behind after blending. However I will cook this again! I increased the seasonings and added some "Tom Yum" paste since other reviewrs thought it needed a boost. Next time I will do the same but use lite coconut milk and use less coconut milk and more broth. This recipe is worth tinkering with! Read More
(45)
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Rating: 5 stars
10/08/2008
this was served at a recent all staff meeting. (One of the pleasures of working at Allrecipes!) It was delicious and tasted of Fall but with a Thai twist. Read More
(27)
Rating: 3 stars
01/14/2004
I'd try it again cooking the pumpkin separately in the chicken stock then adding the sauteed shallot etc. right before sticking in the blender. The seasonings lost significant flavor cooking in the soup. Read More
(20)
Rating: 5 stars
11/01/2006
Great soup! Careful with the chilies though I doubled all the ingredients to cater for more people and I found that two chilie gave it a sufficient kick. Also added a couple of teaspoons of freshly grated ginger... yumeee;o) Read More
(19)
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Rating: 4 stars
10/24/2008
This was really a nice pumpkin soup but the Thai flavors were very subtle (I was hoping for a little more Thai taste since I love Thai food). I added fresh ginger more garlic cayenne pepper more lemongrass and more chilis the second time I made this. And everyone wanted seconds. Read More
(19)
Rating: 5 stars
03/18/2008
thank you so much for this recipe. it was exactly what i was looking for. i have a lot of baked squash from last fall's harvest that needs to be cleared out of the freezer. in this recipe i used two pounds of hubbard squash pulp so i didn't have to cook the soup for a long time since the squash was already soft. also i don't have access to good quality fresh lemongrass so i picked up one of those tubes of processed lemongrass. another change i made was with the red chili's. my baby doesn't like me very much when i eat spicy foods so i used half a red bell pepper with a very small dash of red chili flakes. it was the perfect amount of heat (think 1/4 star on the thai scale). excellent recipe & SO easy! thanks again! Read More
(15)
Rating: 5 stars
08/20/2003
Great and easy recipe Read More
(14)