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    You are in: Home / Thai / Thai Pumpkin Soup Recipe
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    Thai Pumpkin Soup

    Thai Pumpkin Soup. Photo by Rita~

    1/2 Photos of Thai Pumpkin Soup

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    FlemishMinx's Note:

    This one came in a Dutch -language "health magazine" called ZIN IN MEER (really just a trumped-up advertising folder) that I received in the mail last week and it was so unusual that I had to try it out immediately. My family loved it. The name of the magazine translates loosely into "Liking/Desire for More", by the way, and I know I'm already craving more of this flavorful, and very attractive fall soup.

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    Units: US | Metric

    • 500 ml coconut milk
    • 500 ml chicken stock or 500 ml vegetable stock (OR 1 bouillon cube dissoved in 500 ml water)
    • 400 g fresh pumpkin, in cubes (peeled, cleaned, and without seeds)
    • 1 hot pepper, finely chopped,with or without seeds according to your heat tolerance (red jalapeno is nice for the color)
    • 2 shallots, finely chopped
    • 2 cloves garlic, minced
    • 1 lime, zest of
    • 3 lemongrass, stems tender white part only,finely chopped
    • 1 lime, juice of
    • salt and pepper, to taste
    • chopped cilantro, for garnish (optional)


    1. 1
      Add the coconut milk and the stock to a large cooking pan, and bring to the boil.
    2. 2
      Add the pumpkin, hot pepper, shallots, garlic and lime zest.
    3. 3
      When the mixture returns to the boil, reduce the heat and simmer for approximately 10 minutes, uncovered, or until the pumpkin is cooked and softened.
    4. 4
      At this point you can refrigerate and finish the dish later if desired.
    5. 5
      Puree the mixture with a hand blender or in a food processor.
    6. 6
      Add the lemongrass, and bring the mixture again up to the boil, then reduce the heat and simmer for 10 minutes.
    7. 7
      Take the pan off the heat, add the lime juice and add salt and pepper, if needed.
    8. 8
      Serve immediately, garnished with chopped cilantro, if desired.

    Ratings & Reviews:

    • on January 13, 2010


      How delicious! I used pureed pumpkin, diced onion instead of shallot, half the coconut milk, water for vegetable broth, omitted lemongrass, used half a lime, and didn't immersion-blend. Now that I think about it, I'm reviewing a different recipe.

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    • on November 13, 2007


      Loved it and so did my kids! Use chili oil as I did not have any peppers around. Just a teaspoon (or less if you are not sure on your heat tolerance). Can add a few drops in your bowl if you like it hotter

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2007


      First time I tried it I didnt have lemongrass, but the soup still came out fantastic. Great recipe, will definately make it again and again!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Thai Pumpkin Soup

    Serving Size: 1 (387 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.0
    Calories from Fat 258
    Total Fat 28.7 g
    Saturated Fat 24.4 g
    Cholesterol 3.8 mg
    Sodium 201.2 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 0.7 g
    Sugars 4.1 g
    Protein 7.3 g

    The following items or measurements are not included:

    limes, zest of


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