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  • Writer's pictureDietitian Gabi Coulthurst

Thai Creamy Coconut Pumpkin Soup


2 tablespoons coconut oil or sesame oil

1/2 medium size pumpkin skinned and cubed

1 400ml tin coconut milk, 100% natural

1 stalk lemongrass finely diced

1 inch ginger fresh

2 cloves garlic

2 tsp bone broth powder/paste or vegetable stock powder/paste OR 1 cup liquid bone broth 4 shallots, finely chopped 1/2 tsp fish sauce 1 lime, juiced 2 kaffir lime leaves thinly sliced Optional: handful roasted cashews or seeds, coriander leaves, 1/2 tsp chilli powder, for extra protein- 1-2 boiled eggs


  1. Heat the oil in large saucepan over medium heat

  2. Add shallots, ginger and lemongrass and cook for 3-5 minutes until tender

  3. Add pumpkin & stock/broth, bring to the boil and gently simmer until pumpkin is tender (about 20 minutes)

  4. Pour mixture into a a blender or used a hand held blender to puree soup until smooth

  5. Add coconut milk, pepper & fish sauce and heat without allowing soup to boil

  6. Add lime juice, kaffir lime leaves toppings of choice and enjoy!

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