Spicy Thai Pumpkin Coconut Soup

Spicy Thai Pumpkin Coconut Soup

GF, Vegetarian, DF 

This recipe is inspired by Ben Warren however I have made a few adjustments.


Serves 4

Prep time 15 mins

Total Time 30 mins


1 Tbsp coconut oil

1 onion, diced

1 medium red/green chilli

2 garlic gloves diced

1 tsp fresh ginger

Thai Green Curry Paste – (or 1 Tbsp green/red Thai curry paste)

1 butternut pumpkin

1/4 pumpkin

3 cups of chicken or veggie stock

1 can coconut cream

1 tsp fish sauce

Juice & Zest of 1 lime

1 cup fresh coriander and stalks

Salt & Pepper




  1.  Heat coconut oil in a large pan and add onion, coriander stalks, ginger, garlic & chillies and cook until soft.
  2.  Add Thai green Curry paste and simmer for another minute.
  3.  Add Pumpkin and stock to the pan and boil until pumpkin is cooked through.
  4. Add remaining ingredients and let simmer.
  5. Pour contents into a food processor, blitz and season.
  6. Serve with a dollop of coconut cream & coriander


Hints & tips – This is a great soup to Freeze if you have leftovers to pull out on those cold winter nights where you can’t be bothered cooking.

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