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Thai Pumpkin Soup 

This sweet and slightly spicy pumpkin soup makes a satisfying autumn meal or a delicious appetizer to your holiday spread. Garnish with chopped cilantro, chopped peanuts, and sour cream. 


  • ½ (60 g) small onion, peeled
  • ½ Tablespoon tomato paste
  • 1 (300 g) small pumpkin, or pumpkin puree, peeled, chopped
  • 1 slice (5 g) fresh ginger root, ¼"
  • 1 garlic clove, peeled
  • 1½ cup (360 ml) vegetable stock
  • ½ cup (120 ml) coconut milk
  • ½ cup (120 ml) coconut cream
  • ¼ (80 g) green chili, seeded
  • ¼ lemon peeled
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper


  1. Preheat a large sauce pot over medium heat. Once hot, add onions and garlic and cook until soft, about 5 minutes. Add tomato paste and cook for another 2 minutes. Add pumpkin, ginger, broth, and coconut milk. Stir to combine ingredients, and bring to a gentle boil. Let simmer for 10 minutes or until pumpkin is tender. 

  2. Allow mixture to cool off the heat for 10 to 15 minutes, then carefully place mixture into the Vitamix container; add chilies and lemon, and secure the lid. 

  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 3 minutes, or until heavy steam escapes from vented lid. 

Chef's Note: Serve garnished with chopped cilantro, chopped peanuts, and almond yogurt. Depending on your heat preference, you can add anywhere from a slice to a whole green chilli.