Thai Pumpkin Soup

Jump to recipe

Thai Pumpkin Soup

Serves: 4


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon coconut oil
  • 1 clove garlic, minced
  • 4 shallots, diced
  • 2 small fresh red chili peppers, chopped
  • 1 tablespoon chopped lemon grass
  • 2 1/8 cups organic chicken stock
  • 4 cups peeled and diced pumpkin
  • 1 1/2 cups unsweetened coconut milk
  • 1 bunch fresh basil leaves


In a medium saucepan, heat olive oil and coconut oil over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (don’t burn the garlic!).

Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.

In a blender, blend the soup in batches to a smooth or slightly chunky consistency, depending on your preference.

Serve with fresh basil leaves.



This Recipe is from the CFC Pumpkin Love Cookbook – 65 Clean Fall Recipes, All Featuring Pumpkin! 


Leave a Comment Below:

Print Friendly, PDF & Email

Related Articles

Leave a Reply

Your email address will not be published.

Back to top button