RECIPE: Thai Pumpkin Soup

I’ve never cooked with pumpkin before and was surprised to discover that you can’t really cook with the ones sold for carving.

The only reason I made the soup was because pumpkin was on offer in the supermarket and I thought that for £1 each it would make a tasty cheap soup.
The next task was to look up a recipe, some using spices, some using dairy to enrich it, some using Thai ingredients. Only one thing wrong I didn’t have any lemongrass, chillies or red Thai paste. However I did have coconut and a jar of chopped chillies. So I set to work on my version of the soup, here’s the result and recipe.

Thai Pumpkin Soup

Thai Pumpkin Soup

Ingredients:  Enough for 4 to 6  portions.

  • 1 cooking pumpkin weighing about 1 Kilo
  • 1 onion – chopped
  • half block of creamed coconut
  • 2 teaspoons of chopped chillies (or 2 fresh red chillies chopped – up to you if you add seeds!)
  • 1 litre hot vegetable or chicken stock
  • salt and pepper


  • Preheat oven 180 degrees Gas Mark 4.
  • Quarter the pumpkin,  remove seeds and thready pith. Slice each quarter into 2 and place on a baking tray, drizzle with a little oil and sprinkle with a little salt and pepper. Roast in the oven for approx 30 minutes or until soft.
  • Meanwhile, fry the onion in a little oil until transparent – do not let it brown.
  • Add the stock, chillies and coconut. ( break up into small chunks – it will melt into the liquid)
  • Bring to the boil and leave to simmer stirring to melt the coconut.
  • When the pumpkin is soft, scrape the flesh off the peel and chop into smaller pieces. Add the pumpkin to the stock base.
  • Simmer for 15 mins.

To Serve:

  • Blitz the soup with a hand whisk until smooth. Add more stock or hot water until it is the consistency you like.
  • Adjust seasoning to taste.
  • Serve with toasted tortilla wraps cut into wedges / toast / prawn crackers


  • Use canned coconut milk instead of the creamed coconut, reduce the amount of stock used to around 700ml
  • Add a stalk or two of lemongrass – bruise and cut in half – remove before blitzing.
  • Use a couple of teaspoons of red Thai paste instead of chillies and lemongrass.

If you’d like to see more recipes click RECIPES


  1. Alison

    Mmm looks lovely

    1. Sue

      It was very tasty, just enough chilli for a bit of warmth and just enough coconut to make it creamy.

  2. Elaine Livingstone

    thank you for the recipe. I did not know there was a difference in carving and non carving I thought a pumpkin was a pumpkin


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