Thai Pumpkin Soup

Thai Pumpkin Soup

  • Preparation time

    15 mins
  • Cook time

    20 mins
  • Serves 4

Warm up those winter nights, or spice up your summer nights, with this recipe for Thai Pumpkin Soup.


  • Olive oil - 1 Tbsp
  • Brown onion, diced - 1
  • Garlic, crushed - 2 tsp
  • Gregg’s Thai Lemongrass, chili and ginger seasoning - 2 Tbsp
  • Butternut pumpkin, peeled, cut into 1.5cm pieces - 1 kg
  • Chicken stock - 2 cups
  • Can coconut cream - 270 g
  • Roughly chopped coriander leaves - 1/4 cup


  1. Heat oil in a large saucepan over medium heat, cook stirring for 2 minutes. Add Gregg’s garlic and Thai Lemongrass, chili and ginger seasoning, cook for 1 minute, stirring or until aromatic. Add coconut cream, stir to combine. Add butternut pumpkin, stir to coat.

  2. Add chicken stock, bring to the boil. Reduce heat to low. Simmer, covered for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.

  3. Blend or process soup in batches until smooth. Season with Saxa Salt and pepper. Top with coriander. Serve.

This recipe was sent in by Greggs.