recipes / vegetables

Thai Pumpkin Soup


Well isn’t this a big old bowl of sunshine!! It was a brilliantly sunny day in Melbourne when I cooked this, freezing cold of course, but streams of beautiful yellow sunlight filled my kitchen as I whipped up this delicious soup.

This really is a scrummy recipe, full of all those delicate Thai flavours of ginger, lemongrass, coconut etc. It’s pretty healthy too, albeit accidentally, seeing as it’s basically vegetable soup. Enjoy it for a mid week supper, and then again on your lunch-break at work.

See this dish as part of a MEAL PLAN

Serves: 4

Prep Time: 30 minutes


1/2 large butternut pumpkin

1 onion

1 birdseye chili (optional)

1 2cm piece ginger

1 2inch stalk of lemongrass (white only)

1 large garlic clove

1 tsp turmeric

1/2 tsp ground coriander

4oog coconut milk (1 tin)

8 tsp fish sauce

1/2 lime

1 litre water


In a large saucepan heat a splash of oil over a medium heat. When your oil is hot enough add in the roughly peeled and chopped onion with the turmeric and ground coriander. Fry for about two minutes until the spices are nice and fragrant. Next add in the peeled pumpkin chunks, ginger, lemongrass and chili (all finely chopped). Sweat them down for about 5 minutes before adding the chopped garlic. Fry for another minute or so, then pour over a litre of cold water. Let this simmer away for about 20 minutes or until you can easily slide a knife through the pumpkin with no resistance.

Strain the cooking liquid into a bowl and with a stick blender whizz up the vegetables with the coconut milk until it is silky smooth. Depending on how thick you like your soup add in 100-200ml of the reserved cooking liquid. Season with fish sauce and lime juice and extra chili.


Delicious additions:

Thin strips of kaffir lime leaf

Deep fried shallots

Serving suggestions:

Grilled chicken skewers add an extra protein punch (necessary when feeding boys!)





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