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Thai pumpkin soup

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner, Lunch
Keyword: pumpkin, soup
Servings: 2


  • 3cm piece fresh ginger
  • 1 clove of garlic
  • 1 tomato
  • ½ onion
  • 1 tsp dried coconut flakes
  • 400 ml coconut cream
  • 2 cups puréed squash
  • 2 tbsp soy salt
  • 2 tbsp lime juice
  • salt to taste
  • Kaffir lime leaves
  • 50 ml water
  • 1 tbsp turmeric


  • Peel and finely grate the ginger and garlic clove. Heat the oil in a pan, add the ginger, garlic, a handful of kaffir lime leaves, chilli flakes and finely chopped onion and gently fry for around 1 minute before adding in the chopped up tomato and coconut cream. Stir well and simmer for around 20 minutes.
  • Add in the remaining ingredients and stir well. Simmer for 5 to 10 minutes, blend with a hand blender and season to taste. Serve garnished with dried rose petals and red chilli flakes.