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Recipe Reviews (5 out of 5 stars)

Thai Pumpkin Soup

Yields: 8 cups
Make this recipe how many times?
Savory Spice Shop Ingredients
Red Thai Curry 1 oz bag $2.95
Herb Bouillon Cubes $4.50
Makrut Lime Leaves, Dried 1/4 oz bag $5.80

Ingredients:

  • 2 Tbsp. vegetable oil, divided
  • 1 yellow onion, finely diced
  • 2 Tbsp. Red Thai Curry
  • 1 Tbsp. fish sauce
  • 1 Tbsp. water
  • 2-15 oz. cans pumpkin puree
  • 6 cups vegetable (or chicken) stock
  • 2 to 3 makrut lime leaves
  • 1-14 oz. can coconut milk
  • 1 Tbsp. fresh minced cilantro

Directions:

Heat 1 Tbsp. oil in Dutch oven over medium heat, add onion and saute until softened, about 5 to 6 min. In a small bowl, mix together curry, fish sauce and water to make a paste. Stir paste into onions and cook for 1 min. or until fragrant. Add pumpkin puree and stir until combined. Add stock and stir to combine. Bring to a boil, add lime leaves, then reduce heat and simmer for 20 min. Add coconut milk and simmer for 10 more min. Remove lime leaves before serving.

Serving Suggestions:

Top with cilantro and a dash of fish sauce, if desired. Make the soup a little heartier by serving it over cooked white or brown rice.

Yields:

8 cups

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Thai Pumpkin Soup


  • Review by: sbullen
    1/9/14

    I used to despise pumpkin but this recipe has definitely changed my mind. I absolutely love this recipe. I did use a little less broth to make it a bit thicker and creamier. I'll be making this again. It's super easy and a crowd pleaser!

“I just wanted to say thank you for processing my first order so quickly. We fell in love with Chimayo chile powder in Santa Fe, and couldn't find it anywhere else until we found your website.”

-Lynn C. of Roseville, CA

Thai Pumpkin Soup


Yields: 8 cups

Ingredients:

  • 2 Tbsp. vegetable oil, divided
  • 1 yellow onion, finely diced
  • 2 Tbsp. Red Thai Curry
  • 1 Tbsp. fish sauce
  • 1 Tbsp. water
  • 2-15 oz. cans pumpkin puree
  • 6 cups vegetable (or chicken) stock
  • 2 to 3 makrut lime leaves
  • 1-14 oz. can coconut milk
  • 1 Tbsp. fresh minced cilantro

Directions:

Heat 1 Tbsp. oil in Dutch oven over medium heat, add onion and saute until softened, about 5 to 6 min. In a small bowl, mix together curry, fish sauce and water to make a paste. Stir paste into onions and cook for 1 min. or until fragrant. Add pumpkin puree and stir until combined. Add stock and stir to combine. Bring to a boil, add lime leaves, then reduce heat and simmer for 20 min. Add coconut milk and simmer for 10 more min. Remove lime leaves before serving.

Serving Suggestions:

Top with cilantro and a dash of fish sauce, if desired. Make the soup a little heartier by serving it over cooked white or brown rice.

Yields:

8 cups

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.