Spicy Thai-Style Pumpkin Soup

June 8, 2014 0 comments
Thai pumpkin soup

It is winter and winter means it is the season for Soup. After having some canned soup recently that was less that exciting as my lunch, I decided I needed a fool proof and flavoursome pumpkin soup recipe.

The best part of this soup is it is chunky, spicy with the zing of lime and coconut which makes a hearty lunch and dinner meal.



  • 1 kg pumpkin, cubed
  • 1 large sweet potato (orange), cubed
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 1 green chilli, finely chopped
  • 1 red chilli, finely chopped
  • 3 tbsp green curry paste
  • 2-3 cups water
  • 1 can coconut cream/milk
  • 1 lime, juiced


  1. Heat the olive oil in a large pot over a medium heat
  2. Add the onion, crushed garlic and chilli and saute until the onion is soft
  3. Add the green curry paste and combined with the above to form a thicker paste in the pot
  4. Add the pumpkin and sweet potato and fill with 2-3 cups of water or untilĀ 3/4 of the vegetables are covered
  5. Bring to the boil, then reduce to a simmer for about 20 minutes or until the pumpkin and sweet potato is cooked through
  6. Remove the pot from stove and use a potato masher to combine the vegetables into a chunky soup (alternatively you can use a bar mix to puree the soup if you prefer)
  7. Place the soup back on a low heat and stir in the coconut milk/cream and lime juice
  8. Serve topped with natural yoghurt, coriander and chilli flakes if you wish.

Enjoy!! Xx

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Thai pumpkin soup

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