Thai Pumpkin Soup

By Chanelle Clark

This a staple of mine, which I often make. Unusually, we all like it, saving the effort of making two different meals, as is often the case! It is a comforting classic with a Thai twist, which takes me back to my time living, as well as subsequently holidaying, in the Land of Smiles.

The Coconut Milk adds a velvety, richness to the soup, and being a “healthy fat” it aids weight loss. Crucially at the moment, it also strengthens your immune system. It is Vegan and only about 190 Kcal per serving too, so let me introduce you to an all-round winner.


1 tablespoon  of Olive Oil

1 Onion

2 cloves of Garlic

1 kg Pumpkin

1 tablespoon of fresh grated Ginger

500ml Veg Stock

400ml can of Coconut Milk

1 teaspoon of Paprika

1 teaspoon of powdered Coriander (alas I can’t get fresh Coriander but use that if you can)

Half a red chilli (optional)

Salt & Pepper to taste

To Cook

  1. I always like to do my prep first, in lieu of having a Sous-Chef I like to get this out of the way so I can really enjoy the experience of cooking. So let’s chop our onion and chilli, press the garlic and grate the ginger to start.
  2. Now to the more laborious task of cutting the pumpkin. I buy fresh in a large slice but cubed frozen would be fine too and is of course easier. Remove the stringy pulp, put the seeds aside(  * I will expand on this later) and cut as much pumpkin out as you can from the rind.
  3. We are now good to go; heat a large pot on a medium heat adding the oil, onions and garlic. Keep stirring and when they start to yellow( 3 – 5 mins),  add the Pumpkin, Ginger and Chillies (if you intend to include them).
  4. Stir the Pumpkin into the ingredients in the pot for 5 minutes.
  5. Next let’s add the Veg Stock and the Coconut Milk and cook for twenty minutes until the Pumpkin is soft.
  6. At this point remove from heat, use a hand blender to blend until smooth.
  7. Put it back on the heat, turning it up a little for another ten minutes.

Your delicious Thai Pumpkin Soup is ready to be enjoyed. I like to garnish with a little left over Coconut Milk ( I leave a dribble in the can) and I add my Chillies. Ideally I would add them at stage 3 but no one else in house likes spicy foods so no can do. Lemongrass & Coriander leaves work well too.

* The seeds stabilise blood sugar levels so are ideal as a snack for those aiming to slim down. Roast them and then you can flavour if you wish with curry powder, chilli powder and the likes, once roasted. Firstly they need to be cleaned and rid of any excess pulp.

Toss a couple of cups of them with two teaspoons Olive Oil, pinch of Salt and bake for about 30 mins at 150 degrees C, stirring occasionally. They are ready when Golden brown. Season to taste or leave plain.