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Last Chance To Get Mexican Street Corn Seasoning for the Year!
Last Chance To Get Mexican Street Corn Seasoning for the Year!

Test Kitchen Approved

Thai Pumpkin Soup

Recipe By Matt Wallington

Prep Time

Cooking Time

Recipe By Matt Wallington

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.


1 Tbsp. vegetable oil

1 yellow onion, finely diced

2 Tbsp. fish sauce

1 Tbsp. water

2 (15 oz.) cans pumpkin puree

0.25 cups brown sugar, packed

6 cups vegetable stock

0.125 oz. *2 to 3 Dried Makrut Lime Leaves

1 (14 oz.) can coconut milk

1 Tbsp. fresh minced cilantro

Chopped cilantro, to garnish

Savory Ingredients in this Recipe

  • Red Thai Curry

    Thai food is amazing and has become very popular, but learning to cook good Thai at home can be a challenge. With this Red Thai Curry blend, you ca...

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Heat oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 to 6 min. In a small bowl, mix together Red Thai Curry, fish sauce, and water to make a paste. Stir paste into onions and cook for 1 min., or until fragrant. Add pumpkin puree, brown sugar and stock. Stir until combined. Bring to a boil, add lime leaves, then reduce heat and simmer for 20 min. Add coconut milk (reserving 2 to 3 Tbsp. for drizzling) and simmer for 10 more min. Remove lime leaves before serving with cilantro and a drizzle of coconut milk.