Thai Pumpkin Soup recipe | Get the recipe at

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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

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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.