Recipes

Thai Pumpkin Coconut Soup Recipe Ready in 25 Minutes

A Thai-style pumpkin soup uses coconut milk instead of sour cream and can be made mild or hot by adjusting the chilies. The recipe takes 25 minutes total, serves four, and provides 306 kcal per serving.

Rip Moss • Published: 2026-09-30 Updated: 2026-09-30

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This article was prepared from the recipe source material provided, including its ingredient list, directions, and stated nutrition facts.

A Thai-style pumpkin soup that swaps traditional sour cream for unsweetened coconut milk can be on the table in 25 minutes, according to a recipe that serves four. The dish is designed as a quick weeknight dinner and allows cooks to control the heat by choosing different types of chilies.

The recipe calls for 10 minutes of preparation and 15 minutes of cooking. It uses one tablespoon each of vegetable oil and butter, one clove of chopped garlic, four chopped shallots, two small fresh red chili peppers, and one tablespoon of chopped lemongrass. The remaining ingredients are 2.125 cups of chicken stock, four cups of peeled and diced pumpkin, 1.5 cups of unsweetened coconut milk, and one bunch of fresh basil leaves.

To make the soup, heat the oil and butter in a medium saucepan over low heat. Cook the garlic, shallots, chilies, and lemongrass until fragrant, taking care not to burn the garlic. Stir in the chicken stock, coconut milk, and pumpkin, then bring to a boil and cook until the pumpkin softens.

Blend the soup in batches to a smooth or slightly chunky consistency, depending on preference. Serve with basil leaves.

Each serving provides 306 calories, 25 grams of fat, 21 grams of carbohydrates, and 5 grams of protein, according to the recipe's nutrition facts.

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