My spicy Thai pumpkin soup

Sandra Slawinski 21st October 2020 0 comments

I LOVE (almost) everything pumpkin and with this cooler weather soup I need. This spicy Thai version of my pumpkin soup is perfect for vegetarian, vegans and soup lovers all around. It can be frozen so you can have always soup ready in a flash!

Nothing beats that hot steaming cup of soup in your hands after a busy day or a long walk. It’s a meal on its own, a great dinner substitute but can easily be served as a starter, like a lot of Belgians who eat soup first and than a main course.

After a couple hours of work in the garden a little break is very welcomed.




  • if you don’t like cilantro exchange it for flat parsley or some of the celery leaves.
  • if you want even more warm, add a drop of cognac to the soup.
  • got apples that need eating, add chunks to the soup while simmering.
  • exchange the coconut cream for full fat cow cream for more acidity
  • exchange fresh chilli for dried chilli flakes.
  • no fresh ginger? just use ground powered ginger.
  • got a whole pumpkin? dice and freeze for later ( plenty of other recipes to try HERE).
  • you can add the coconut milk to the soup or only when serving and freeze the soup before adding the coconut milk.





My spicy Thai pumpkin soup

Yield 4 portions


  • 250 gr pumpkin, diced in large junks, seeds and skin removed
  • 1 small onion or shallot, diced
  • 1 celery stock, diced
  • 2 cm fresh ginger, peeled or 1 tablespoon ground ginger
  • 2 fresh lemongrass 
  • 1 tablespoon olive oil or butter or equivalent
  • 600 ml vegetable or chicken stock
  • 50 ml coconut milk
  • 1 teaspoon chilli flakes or 1 fresh chilli sliced
  • fresh coriander, chopped
  • salt and peper


  1. In a large cook pot, add the olive oil, the diced shallot, celery and pumpkin and cook on high heat for a few minutes while stirring to avoid vegetables getting burned.
  2. Add the stock, add the ginger and lemongrass in a small sieve or pouch making it easy to remove. Bring to boil for a few minutes and reduce heat to simmering. Let simmer for 30 minutes. Remove the fresh lemon grass and fresh ginger pouch.
  3. Once the pumpkin is totally soft i.e.  you can cut it with a spoon, use a blender to mix and make a smooth homogenous liquid. If too thick add some water.
  4. Taste and season with salt and pepper. Serve immediately with a splash of coconut milk, chilli and coriander.


on by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial deals. I used my bowls from ZaraHome and my spoons from Dille & Kamille.