Thai Pumpkin & Coconut Soup

by | Mar 10, 2021 | Recipe, Soup

Makes 8 servings

  • 4 tbsp rapeseed oil
  • 4 small onions or large shallots, roughly chopped
  • 4 cloves of garlic, finely chopped
  • 4 cms root ginger, peeled and finely chopped
  • 2 red chilies, 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 chili, to serve


Heat the oil gently in the pan and add the onions, chili, 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 liquidize in batches in a food processor

Check the seasoning and serve with chopped coriander and chili


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