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Thai Pumpkin & Coconut Soup


4 tbsp rapeseed oil

4 small onions or large shallots, roughly chopped

4 cloves of garlic, finely chopped

4 cm root ginger, peeled and finely chopped

2 red chillies, finely chopped

1 kilo of fresh pumpkin or butternut squash, deseeded

510 ml chicken or vegetable stock

2 cans of coconut milk

1 pack of fresh coriander

zest and juice of 2 limes

Fresh coriander and finely chopped fresh chilli, to serve


Heat the oil gently in the pan and add the onions, chilli, garlic and ginger with a pinch of

salt and some fresh ground pepper.

Cook gently for 5 mins, then add the pumpkin, stock and fish sauce. Cook for another 10

mins then add the coconut milk. It seems like a lot, but you do need both cans!

Simmer for another 15 mins then stir in the lime zest and juice.

Add most of the chopped coriander, then, when the vegetables are soft, blitz with a hand

blender or liquidise in batches in a food processor.

Check the seasoning and serve with chopped coriander and chilli.

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