Thai Coconut pumpkin soup

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Prep time:

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Serves: 4

By kathcake



  • 1 tbsp vegetable oil

  • 500ml chicken stock

  • 350ml coconut milk

  • 475g pumpkin or squash. Peeled and diced

  • 1 clove garlic chopped

  • 4 shallots chopped

  • 1 bunch fresh basil

  • 25g butter

  • 1 tbsp lemongrass chopped

  • 2 small red chillis chopped


1 tablespoon vegetable oil

25g butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chillies, chopped

1 tablespoon chopped lemongrass
500ml chicken stock
350ml coconut milk
475g peeled and diced pumpkin or squash
1 bunch fresh basil leaves

Handy Hint

In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chillies and lemon grass until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook until pumpkin softens.

In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve garnished with basil leaves.

Additional Information

  • Soup

  • thai

  • squash

  • Chicken

  • Winter

  • Autumn

  • Bonfire

  • Halloween

  • Christmas

  • Lunchbox

  • Low fat

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  • Sligomum 02/09/14 10:57

    really fragrant and tasty