Thai Pumpkin Soup

September 27, 2018

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Instead of carving your pumpkin this October, eat it! With added kick this is Asian-inspired soup is a winner.

  • Prep: 20 mins
  • Cook: 35 mins
  • 20 mins

    35 mins

    55 mins


Finely slice the onion, red chilli, cloves of garlic, the stalks of the coriander bunch and the big knob of ginger and set them aside.

Hollow out the pumpkins, scooping the flesh off the sides and chop it up into smaller chunks. Save the pumpkins for later if you wish to serve the soup in them.

Place a large pan on high heat and pour in a glug of olive oil. Add the onion, ginger, garlic, chilli and coriander stalks and fry until soft.

Next, add a heaped teaspoon of the lemongrass puree and mix it in. Add the pumpkin flesh and stir it until combined.

Crumble in a stock cube and pour enough water over it so that it covers the pumpkin. Place a lid on top of the pan and allow to and boil for 25-30 minutes until the pumpkin is soft.

Next, take a hand blender and blitz the pumpkin, then add the coconut milk and blitz again. Remove the scuzz with a spoon if needed.

Turn up the heat to allow the soup to bubble down to a nice, thick consistency.

When ready, pour the soup back into the hollowed out pumpkins and scatter with coriander leaves, drizzle over some olive oil and tuck in!

This recipe is taken from MOB Kitchen, whose recipes aim to feed 4 for under £10! You can find this and more here;


Vegetable Stock

4 Small Pumpkins

Kaffir Lime Leaves

1 Brown Onion

2 Garlic

400ml Coconut Milk

Bunch of Coriander

1 Red Chilli

Knob of Ginger

Lemongrass Puree


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