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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!

"Your spices are beautiful! They smell so fresh! I will be a constantly returning customer!”

-Linda W. of Philadelphia, PA

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.