Thai Pumpkin Soup

Have you ever had one of those weeks when it feels like it will never end? It just keeps going and going with more and more things to do. Well, this week has been busy, to say the least. The end of the Malaysian school year is almost here, just before the December holiday, so things at work have been quite hectic. To make things worse, I’ve also been  under the weather with a bad cold! Needless to say, I’m happy tomorrow is Friday. And I’m also quite happy about this recipe!

I always used to enjoy Thai food back in The States, but living here in SE Asia has made me truly fall in love with Thai flavors like never before. Honestly, this is the best soup I have ever made. And if you remember from my earlier post, I’m not even that big of a pumpkin fan! But this soup is a winner. It combines all of the exotic flavors of Thai cooking into one filling soup. It’s quick, easy and makes for a delicious meal. You can easily find all of the ingredients at your neighborhood Asian market or your local grocery store. You can also substitute the pumpkin with sweet potatoes to enjoy this recipe all year long!

Check out the original recipe here

6 cups vegetable stock
4 stalks fresh lemongrass, cut into 1-inch pieces
4 kaffir lime leaves OR 1 teaspoon lime zest
1 small purple onion, minced
2 tablespoons minced garlic
1 1-inch piece of ginger or galangal grated
1 teaspoon dried red chili flakes or fresh Thai chilis to taste
3-4 cups pumpkin, peeled and cut into small, bite-size chunks
1/2 teaspoon turmeric
1 teaspoon ground cumin
2-3 tablespoons soy sauce, or to taste
1 tablespoon brown sugar (optional)
2 tablespoons fresh lime juice
1/2 can thick coconut milk or coconut cream
fresh Thai basil or cilantro for garnish

serves 2-3


Place stock in a large pot over high heat. Add lemon grass, lime leaves, onion, garlic, ginger, and chilis, and bring to a boil.

Reduce heat slightly and add pumpkin. Cook at a gentle boil for 6-7 minutes.

After about 6 minutes, add turmeric, ground cumin, soy sauce, brown sugar (if using), and lime juice. Stir gently.

Once the pumpkin is soft enough to eat, reduce heat to low and let simmer. Add coconut milk.

Taste soup and check for seasoning. Add more soy sauce or salt to taste. Add more lime juice if soup tastes too salty or sweet. If soup tastes too sour, add a little more sugar. Add more dried chili flakes or fresh chilis for a spicier soup! If soup tastes too spicy, add more coconut milk.

Serve with fresh cilantro or Thai basil. This soup also pairs well with a bowl of brown rice!

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

01. November 2012 by Stephanie Watkins
Categories: Entrees | Tags: , , , , , , , , , , , | 5 comments

Comments (5)

  1. I love the combination of flavors! If I can get my hands on some pumpkin I’m definitely going to make this :)

  2. Love this soup recipe – I live in Thailand, so always good to find new ideas with a Thai Pumpkin other than my usual pumpkin curry! Definitely be making this again :-)

    • Great! I am so happy you liked it! And it’s great you live in Thailand, you can get all the fresh ingredients you want! :)

  3. Yum! I think I am going to make this for thanksgiving! do you think this would work with pumpkin puree?

Leave a Reply