Thai Pumpkin Soup with Coconut Milk

Thai Pumpkin Soup recipe | Get the recipe at

I often wonder if there is someone more accident prone than me.  I seem to have a special capability of hurting myself in situations where a normal person wouldn’t.  T often finds it quite humorous (and so do I) except when I hurt myself badly or when my accident prone nature leads to me accidentally hurting him.

As you will probably have read by now in my last post, I recently dislocated my knee and all I did that caused it was walk out of the kitchen.  I slipped on a non existent spill on the floor and out popped my knee!!  Luckily it popped straight back in, but the damage was done.  Poor T laughed at first until he realised I had hurt myself quite badly, which he determined from my squeal of pain and tears pouring down my face, so he picked me up off the floor and rushed me to hospital.

Once we got home from hospital and T had me settled as comfortably as possible given the metal brace that covered my leg, I couldn’t help but laugh.  I’d only just recovered a few weeks before hand from breaking my toe by somehow tripping on something invisible and smashing my toe into the step up into our ensuite.  Back in November I manage to injure my neck so badly that I still suffer pain (2 previous major car accidents don’t help I’ll admit).  This doesn’t include other stumbles, bumps, bruises, burns, scratches and cuts that I seem to suffer at the rate of at least once per week.

Is anyone else as accident prone as I am?  I’d like to know I’m not alone.

Given I’m still hobbling about on crutches, I haven’t been cooking much recently.  Thankfully I am one of those lucky women that has a man that can cook and better still enjoys cooking.  So T has been doing most of the cooking recently, and a great job to boot, as he always does.  Before we met T had never cooked vegetarian food, but took up the challenge with gusto and has come up with some fantastic dishes I love.  My favourites being his mustard pasta and mushroom schnitzels and for dessert his strawberry filled pancakes topped with a chocolate heart!  Hopefully soon I will feature some of T’s recipes.  Maybe you can use these to inspire your husbands or boyfriends into the kitchen.  What do you think?

Now, onto the post, and the Thai pumpkin soup.  Firstly, I will apologise in advance for presenting you with yet another soup recipe, but when the weather is cool I crave soup in all flavours and forms.  In fact I am craving some Thai Pumpkin soup for dinner now just thinking about it!!  Soup is also a fantastic dish to make on the weekend when you have time that can be reheated for dinner during the week or taken to work for lunch, which is what I do after making a big batch of soup.

After picking up some gorgeous fresh coriander and ginger at the Jan Power’s Farmers Markets at the Powerhouse a couple of weeks ago (BC (before crutches)) I got the urge to make a Thai pumpkin soup.  As with all of my soup recipes, and I think for most people who make soup for that matter, I don’t actually follow a recipe.  The thing I love about soups is that you can throw in a bit of this and a bit of that and end up with a fantastic dish…..well most of the time anyway!!

Thai Pumpkin Soup recipe | Get the recipe at

Thai Pumpkin Soup recipe | Get the recipe at


5.0 from 1 reviews
Thai Pumpkin Soup with Coconut Milk
Prep time
Cook time
Total time
  • 1 tablespoon of olive oil
  • 1 brown onion, coarsely chopped
  • 2 clove of garlic, grated
  • 1.5 kg of butternut pumpkin, peeled, coarsely chopped
  • 2 tsp ground coriander (cilantro)
  • 1 tsp ground cumin
  • 1 tbs ginger, chopped or grated
  • 1 bunch coriander (cilantro) roots, washed, coarsely chopped
  • 1 bunch of coriander (cilantro) leaves, chopped roughly
  • 1 litre of vegetable stock
  • 400ml of coconut milk or cream
  1. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
  2. Add the ground coriander, cumin, fresh ginger and coriander roots and cook, stirring until aromatic.
  3. Add the pumpkin and coat in the spices before adding the stock. Bring to the boil.
  4. Reduce heat to low and simmer and stir occasionally. Cook for 30 minutes or until the pumpkin is tender.
  5. Remove from heat and allow to cool slightly.
  6. Add most of the chopped coriander (cilantro) leaves to the slightly cooled soup, but reserve some to garnish the soup. Pour the soup into a blender and blend until smooth.
  7. Return to a clean saucepan and add the coconut cream or milk (depending on how diet conscious you feel) according to your tastes (I only added 200ml of coconut as I only like a hint of the coconut flavouring) and season with salt and pepper to taste.
  8. Serve garnished with fresh coriander (cilantro) and even a sprinkle of chili flakes or fresh chili.


Apple and raspberry crumbles
Cupcakes for Alex

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  1. a sweet pea chef August 10, 2010  4:09 pm Reply

    I'm not necessarily accident-prone, but I definitely get my fair share of injuries. I seem to always have something that's hurting...maybe I just complain a lot. :)

    Feel better soon!

    • delicieux August 11, 2010  1:10 pm Reply

      Glad I am not the only one accident prone :D

  2. Sarah August 11, 2010  3:10 am Reply

    WOW! Great soup! I only used one red chili pepper and it just the right amount of kick. We love pumpkin soup around here and this one is just right for Thai night. Thanks!
    My recent post BeQuick Welcomes Our Newest Developer

  3. Veggie Belly August 11, 2010  3:08 pm Reply

    this soup sounds delicious and comforting. feel better soon!

  4. Pam @ Cookware August 11, 2010  3:16 pm Reply

    I am sorry you are in crutches. My significant other is big accident prone, either he gets burned or cut in kitchen. I am sorry.

    love the soup recipe, actually good for you too.! Love thai flavors.
    My recent post No More Onion Tears

  5. Gabby August 12, 2010  3:09 am Reply

    Our family loved this soup. We didn't have lemongrass, though, in our local supermarket so we just squeezed a tablespoon plus a little more of a fresh lemon into the garlic/shallot mix. Wonderful with some fresh ground pepper, a tiny pinch of salt, and the basil garnish.

  6. Maria August 12, 2010  5:24 am Reply

    I'm sorry to hear that! I used to think I'm accident prone too, but I think I've been fairly lucky so far :-)
    I love this soup recipe, the coconut milk is beautiful in a thick soup like this one :-)
    My recent post Iwashi Shoyuyaki- Sardines in soy sauce

    • delicieux August 12, 2010  9:51 am Reply

      Thanks Maria. I love the addition of coconut milk in this soup.

  7. elra August 12, 2010  6:45 am Reply

    Sounds superb. I love Thai food :)

    • delicieux August 12, 2010  9:50 am Reply

      Me too. It's so flavourful and fresh.

  8. Jess August 12, 2010  10:28 am Reply

    I think I had some terrible experience with pumpkin soup as a child, because I've just never been fond of it and have avoided it wherever possible. That was until a couple of months back when I was at a friend's place and she made Thai pumpkin soup as an entrée and I basically inhaled a massive bowl of it. I can't believe what I've been missing out on - shame on me! Haven't gotten around to making it myself yet, but this recipe might be the one for me.

    Also, oh I love the Jan Power farmers markets. From time to time I try to get to the smaller one at Reddacliff Place in the city on Wednesdays and attempt to get as many vegetables and loaves of interesting bread (e.g. sauerkraut bread from King of Cakes) as I can carry. Obviously I need to buy one of those neat little pull-trolleys on wheels that savvy market-goers always seem to have...

    • delicieux August 13, 2010  10:33 am Reply

      I think I had a bad experience with pumpkin soup when I was younger too as I could never eat it, but this soup was delicious. I think the difference, for me anyway was using sweet and nutty butternut pumpkin. I also think the addition of the ginger and coriander add a wonderful fresh element to it too.

      I love the Jan Powers farmers markets too. We go to the Powerhouse one regularly (although we didn't go the other week as the crutches would make it difficult). The little pull trolleys are very handy at the markets. We took one last time and it was just so handy. I think I need to learn a little restraint though because the poor trolley was overflowing with all the wonderful purchases.

    • delicieux August 13, 2010  10:34 am Reply

      Thanks for your lovely comments Susan.

      You will definitely find a lot of soup recipes on my blog. A big bowl of soup with warm crusty bread during winter is one of my favourite things.

  9. Kathryn August 14, 2010  1:55 am Reply

    That looks delish!

    • delicieux August 16, 2010  8:38 am Reply

      Hi Julie, Thanks for your kind comments :) As for freezing cilantro, I've always used up my cilantro when it's fresh so I've never thought about freezing it, but I found this website which provides some tips on freezing it. I hope that helps :)

  10. Kasper November 7, 2010  10:52 pm Reply

    Whole family loved it!!

    • delicieux November 8, 2010  8:05 am Reply

      I'm so glad your family enjoyed it Kasper. Thanks for the feedback :)

  11. brannyboilsover January 8, 2011  10:30 am Reply

    I think I am going to make this tomorrow!

    • delicieux January 8, 2011  2:22 pm Reply

      I really hope you enjoy it branny. I look forward to hearing what you thought of it.

  12. Lisa Leong January 8, 2011  7:40 pm Reply

    I like your blog. It is very informative and involves a lot hard work to capture those striking pictures . I make Thai pumpkin soup last night. It tastes so much better than the one from can. On top of your recipe I add in minced lemon glass and a dollop of Thai red curry paste into the soup. The soup taste sweet with spiciness left in the mouth. Last time I grated some nutmeg into the soup, however my husband said it add too much sweetness into the soup. I excluded nutmeg this time.

  13. Parisa July 13, 2012  1:45 pm Reply

    I made this last night with 400ml of light coconut milk and it's sooooo delicious!!
    Thanks for a great recipe!

    • Jennifer July 16, 2012  2:24 pm Reply

      Thanks for the feedback Parisa :D I'm so glad you enjoyed it.

  14. Ros McLaughlin of Eagleye Images & Design November 21, 2012  6:02 pm Reply

    Pumpkin soup is one of my favorite soups, this recipe looks really delicious, can't wait to try it. I am a food photographer too, love your colours in these images. Thanks for the recipe.

  15. Amy @ Food Crush May 13, 2013  10:51 am Reply

    Hi Jennifer, I cooked your soup on the weekend for Mother's Day. It was divine. Thanks for the recipe. :)

    • Jennifer May 13, 2013  11:07 am Reply

      I'm so glad you enjoyed it Amy. I made a batch last week. It's definitely becoming soup weather isn't it? :)


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