Thai pumpkin soup

Pumpkin soup is one of my all-time favourites. Eating it always brings back fond memories of cooler nights and crusty bread.

This aromatic, spice-infused version definitely takes your taste buds on a ride. The zesty lime against the heat from the chili just seems to work so well.

Soup base all processed

The fresh lemongrass makes this base quite stringy. If you do use fresh lemongrass make sure you pick out the excess pieces so your soup isn’t stringy – however I am not guaranteeing this will definitely work.

If this is too tedious or you don’t want stringy pieces in your soup, just use lemongrass paste which can usually be found in the Asian aisle at the supermarket.

Pumpkin coated in fragrant spices

By coating the pumpkin in the spices, this ensures that the flavours will be well and truly infused.

Creamy smooth soup

This soup tastes great either smooth or chunky, it is entirely up to personal preference.

Served with a slice of lime

It will keep in a sealed container in the fridge for up to 3 days. Alternatively you can freezer portions for up to 1 month. Make sure you defrost it in the fridge overnight.

Pumpkin laksa soup

Serves 8


  • 2kg pumpkin, peeled and cut into 5cm chunks
  • 3 kaffir lime leaves
  • 1 chili, deseeded and sliced
  • 3 garlic cloves, peeled and sliced
  • 1 5cm piece of fresh ginger, peeled and sliced
  • 3 sticks of lemongrass, remove outer leaves or use 1 TBSP lemongrass paste
  • 1 bunch fresh coriander, washed and roughly chop stalks and keep leaves separate for later
  • 1 TBSP cumin
  • 1 brown onion, peeled and finely sliced
  • 1.25L vegetable stock
  • 320mL coconut milk
  • 2 limes, freshly juiced
  • 1 TBSP coconut oil
  • Salt and pepper


  1. In a food processor/Vitamix, place lime leaves, chili, garlic, ginger, lemongrass, coriander stalks and cumin. Process for 2 minutes then remove any stringy bits that remain in the pulp. 
  2. In a large saucepan, place coconut oil, pulp and onion. Cook over medium heat for 5 minutes, until fragrant.
  3. Add the pumpkin and coat with the pulp. Then add stock to the pan. Bring to the boil, then reduce and simmer with the lid on for 15 minutes, until the pumpkin is soft.
  4. Place batches of soup in food processor and process until smooth. Return to pan and add coconut milk. Cook for a further 5 minutes.*
  5. Add lime juice, salt and pepper. Stir and decorate with coriander leaves. Enjoy!

Note: omit step 4 if you prefer your soup chunky and just add the coconut milk and cook for a further 5 minutes.

Don’t be alarmed by the number of ingredients – most of them are to make the soup base! Once this is done, it’s very straight forward. Honestly, it is so worth it!

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