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Recipe: Thai-style Pumpkin Soup

Thai-style Pumpkin Soup


Serves 4


3 Tbsp olive oil

3 cloves garlic

4 shallots, sliced

1 birds eye chilli, minced

1 small pumpkin, chopped

Sea salt and black pepper to taste

½ tsp paprika

½ tsp ground coriander

2 cups vegetable stock

1 Tbsp fresh lemon juice

½ cup packed basil leaves + 2 sprigs for garnish

½ cup coconut milk

Crusty bread



1.Chop the pumpkin into 1 inch cubes.
2.Heat olive oil in a pot and saute the whole garlic cloves until fragrant and lightly-browned, then add sliced shallots and red chilli.
3.Add chopped pumpkin. Season with salt, pepper, paprika and ground coriander.
4.Toss until the pumpkin is coated with the seasoning and saute on low heat for a few minutes to let it soak up the flavours. Add more olive oil if necessary.
5.Add two cups vegetable stock, cover and cook on low heat until pumpkin is soft.
6.Let cool and add lemon juice.
7.Puree in a blender with the basil leaves and 1 Tbsp olive oil for a silky finish.
8.Return to the pot, simmer on low heat and add coconut milk. For a less rich version, add a ½ portion of water and ½ portion of coconut milk. Taste and adjust.
9.Quickly fry some basil leaves in hot oil until crispy.
10.Serve the soup warm, garnished with fried basil leaves, a swirl of coconut cream and with some crusty bread on the side.


Recipe contributed by Shalu Asnani of Little Green Café: www.littlegreencafe.com.sg

Little Green Café is an online hub for anyone wishing to subscribe to a healthier lifestyle and to get inspiration for fantastic vegetarian cuisine. It was started by Shalu Asnani, a former lawyer and, now a chef, cooking instructor, self-confessed foodie and advocate of all things healthy and sustainable. Shalu conducts vegetarian cooking classes and consults restaurants on including great-tasting meat-free dishes on their menu and works with individuals or families who want to learn how to cook healthier meals.