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Thai Pumpkin Soup

I really enjoy Thai food so when my trainer friend, Nicole, told me about this Thai Pumpkin Soup I just had to get the recipe!

I CAN NOT tell you how much I love that coconut milk, or coconut water, or coconut spread so I’m game to try anything with it in it!!

…I made a few adaptations but she was right!! It’s “souper” yummy! Enjoy!!

thai pumpkin soup

Thai Pumpkin Soup


Thai Pumpkin Soup is very mild for Thai food so, if you’ve never had Thai this recipe is a good one to try!

Thai Pumpkin Soup is pretty close to vegan (if you leave out the sour cream) so for all my vegan family and friends… Enjoy!

Yield: 8

Thai Pumpkin Soup

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  • 1 large onion
  • 2 T of olive oil
  • 1 T tomato paste
  • 2 1/2 c of canned pumpkin
  • 2 T ginger paste
  • 2 garlic clove, chopped
  • 3 c of vegetable broth
  • 2 T chopped green chilies
  • 1 1/2 c coconut milk
  • 3 T fresh lime or lemon juice
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • Garnish with chopped cilantro and light sour cream.


  1. In a large pot saute onion in olive oil until soft.
  2. Add tomato paste, pumpkin, ginger paste, garlic, vegetable broth.
  3. Pour into blender.
  4. Add green chilies, coconut milk, lime or lemon juice, salt.
  5. Return to pan and warm through.
  6. Serve garnished with light sour cream and cilantro.


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