Spicy Pumpkin Coconut Soup

spicy pumpkin coconut soup recipe

Recipe: Spicy Pumpkin Coconut Soup

Yesterday was cold and rainy and since I was working at home I decided to treat myself to something warm and comforting. I had some butternut pumpkin, brown onion, left over coriander stalks and a few other Thai-ish ingredients in the fridge from a curry I made a while ago. A bit of this, a bit of that, and some coconut cream and I ended up with one of the best pumpkin soups I’ve ever made. Not kidding! This is really tasty and really easy to make as long as you have most ingredients on hand (always a caveat). Perfect dish to welcome this miserable weather!

Cook’s notes: Fresh roots can be replaced with 2/3 tsp turmeric powder and 2/3 tsp galangal powder. Kent or butternut pumpkin can be used; sweet potato and carrots would also work well. Coconut milk can be used instead of coconut cream but put the tin/jar in the fridge for an hour or so to thicken the top half of the liquid.


  • 1 brown onion, diced
  • 1 lemongrass stalk, cut in thirds
  • 1 long red chilli, diced and deseeded
  • 2 tbsp diced fresh coriander (cilantro) stalks
  • 2cm (3/4 in.) fresh galangal piece 2cm (3/4 in.) turmeric piece
  • 4 kaffir lime leaves, optional
  • 2 tsp coconut oil
  • 3 cups peeled and cubed pumpkin 1 large garlic clove, diced
  • 2 tbsp fish sauce
  • 1 litre (1 qt.) vegetable stock
  • Peel from half of fresh lime
  • 1/2 cup coconut cream (100ml or 3 1/2 fl. oz.), plus extra to serve
  • 2 tbsp lime juice Coriander leaves to serve


  1. Saute? onion, lemongrass, chilli, coriander stalks, galangal, turmeric and kaffir lime leaves in coconut oil, on medium heat, for 2–3 minutes. Add pumpkin, garlic, lime peel, fish sauce and vegetable stock and bring to boil. Turn the heat down and simmer for 15 minutes, until pumpkin is soft when poked with a knife.
  2. Remove turmeric, galangal, lime peel and lemongrass from the soup and transfer the rest to a food processor or a blender. Pure?e until smooth, then add coconut cream and lime juice. Whiz a couple more times to incorporate. Serve with a ripple of coconut cream and fresh coriander leaves on top.

Preparation time: 10 minutes

Cooking time: 15 minutes

Number of servings: 2


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  1. Lauren says

    This has to be my second favourite recipe from your book – I can’t get enough of the spicy sweet potato chips (although it is hard to play favourites with so many great recipes!). I should really try some of the other recipes and not just stick to my favourites!

  2. Marie says

    I have always been a huge fan of pumpkin soup but I never tried to make it myself – until today. I used fresh ginger instead of galangal, other than that I followed the recipe. I can honestly say this is the best pumpkin soup I have ever had. It’s spicy, exotic and the coconut oil gives it a nice little twist. What a fantastic recipe, thank you!

    P.S. Made it for my husband and brother, neither of them a huge pumpkin fan. They licked their bowls clean and asked be to make more!

  3. Heather2 says

    This sounded tasty so I doubled the recipe, now I wished I had tripled the recipe. I used a spiracha hot chili sauce and had to do the lemon grass substitute. VERY tasty.

  4. Heather says

    Made this for my parents tonight- just so so so good.
    So quick and easy to make as well. Was licking the saucepan, I kid you not.
    Thanks :)


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