Thai-style pumpkin soup

Add some spice to your winter warmer with this Thai-style soup. The pumpkin is enhanced by chilli, lemongrass and coriander while a sprinkling of beansprouts keeps this dish feeling fresh.

  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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Thai-style pumpkin soup
  • 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
  • 1
    In a large saucepan, heat butter on medium. Saute onion, ginger and garlic 2-3 minutes, until tender.
  • 2
    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.
  • 3
    Discard lemongrass. Use a hand blender or food processor to puree soup until smooth.
  • 4
    Return to clean saucepan with coconut milk. Bring to boil. Add rice noodles. Simmer 2-3 minutes, until noodles are tender.
  • 5
    Season to taste with fish sauce and brown sugar. Serve garnished with beansprouts, sliced red chilli and coriander leaves.