• Partnered with
  • Quick
  • Serves 4
  • 25 mins cook

Thai pumpkin soup with coconut and lime

Thai pumpkin soup with coconut and lime

Packed full of vitamin C, the versatile pumpkin adds more than just colour to a dish. So try this delicious Thai pumpkin soup with coconut and lime for a comforting dinner during these cold winter months.


  • 1 tbsp olive oil
  • 1 shallot, finely sliced
  • 1 tbsp sliced fresh ginger
  • 1 clove garlic, finely sliced
  • 2 tbsp Thai green curry paste*
  • 750 g roasted pumpkin, skin removed, roughly chopped or mashed
  • 500 ml vegetable or chicken stock*
  • 400 ml tin coconut cream
  • zest 1 lime
  • 2-3 kaffir lime leaves, finely sliced
  • 1/4 cup sour cream (or coconut yoghurt for dairy free)


  1. Heat the oil in a large saucepan and sauté the shallot, ginger, garlic and curry paste for 2-3 minutes over a medium-low heat until soft and fragrant but not coloured.
  2. Add the pumpkin and stock and simmer for 10 minutes, then mash or blend to reach desired consistency.
  3. Add three-quarters of the coconut cream (reserve the rest for serving) and stir in half the lime zest and half the sliced kaffir lime leaves. Warm through but do not boil.
  4. Serve in bowls with a swirl of remaining coconut cream and garnish with remaining lime zest and kaffir leaves.
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