Name: Thai-style pumpkin soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 60 gram butter, chopped; 1 onion, chopped; 1 tablespoon grated ginger; 2 clove garlic, crushed; 600 gram pumpkin, peeled, chopped; 3 cup chicken stock; 1 lemongrass stem, bruised; 1 small red chilli, finely chopped; 2 coriander roots, washed, chopped; 400 millilitre can coconut milk; 100 gram rice stick noodles; fish sauce, brown sugar, to taste (about 1-2 tablespoons of each); beansprouts, sliced red chilli, coriander leaves, to serve

Thai-style pumpkin soup

A bit of added spice takes this classic winter warmer to the next level

Serves 4

Prep

20M

Cook

35M

Total

55M

Skip to Recipe

This Thai-style pumpkin soup recipe is a perfectly comforting winter soup dish. The addition of chilli, corianter and lemongrass add so much flavour with very little effort. If you’re worried about too much spice, be sure to remove the seeds from your fresh chilli to tone down the heat. We also love the sprinkling of cruchy beansprouts on top to keep the dish feeling fresh.

Serve this Thai-style pumpkin soup with your favourite toasted bread and this will make for a perfect winter lunch or light dinner.

Looking for other classic soup recipes? Try some of our favourite winter warmers.

Ingredients

60 gram butter, chopped

1 onion, chopped

1 tablespoon grated ginger

2 clove garlic, crushed

600 gram pumpkin, peeled, chopped

3 cup chicken stock

1 lemongrass stem, bruised

1 small red chilli, finely chopped

2 coriander roots, washed, chopped

400 millilitre can coconut milk

100 gram rice stick noodles

fish sauce, brown sugar, to taste (about 1-2 tablespoons of each)

beansprouts, sliced red chilli, coriander leaves, to serve

Method

In a large saucepan, heat butter on medium. Saute onion, ginger and garlic 2-3 minutes, until tender.

Add pumpkin, stock, lemongrass, chilli and coriander to pan. Bring to boil. Reduce heat to low. Simmer, covered, 20-25 minutes, until pumpkin is very tender.

Discard lemongrass. Use a hand blender or food processor to puree soup until smooth.

Return to clean saucepan with coconut milk. Bring to boil. Add rice noodles. Simmer 2-3 minutes, until noodles are tender.

Season to taste with fish sauce and brown sugar. Serve garnished with beansprouts, sliced red chilli and coriander leaves.

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