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Thai-Style Pumpkin Soup with Coconut Milk and Lime-Cilantro Topping

Soup, Main Course

Pairs With


Ingredients 1

2 tbsp. butter
2 tbsp. mild olive oil
1 small onion onion, finely diced
1 cup celery, thinly sliced
2 cloves garlic, minced
2 tbsp. lemongrass, very thinly sliced from the inner base end, minced
1 tbsp. fresh ginger, peeled, very thinly sliced, minced
3 tbsp. green curry paste
2 quarts chicken broth, broth (use homemade for best flavor)
3 tbsp. nam pla, (Thai fish sauce)
¼ tsp. cayenne powder, (or to taste)
1 can (29 oz.) pureed pumpkin
1 can (14 oz.) coconut milk, (lite is okay)
juice from half of a lime
2 cups cooked Chicken, cut into small dice, optional**
Salt and pepper, to taste
Lime-Cilantro Topping, see below


  1. STEP 1:
    Set aside ¼ cup of the coconut milk for the soup topping (see recipe below).
  2. STEP 2:
    Heat the butter and olive oil in a large sauté pan over medium heat. Add the onion and the celery and cook, stirring occasionally, until they are soft and translucent. When onions and celery are softened add the garlic, lemon grass and ginger and curry paste. Cook an additional minute or two or until ginger, lemongrass, etc. are aromatic. Do not let garlic brown. Put the onion mixture into the pitcher of a blender and add approximately one cup of the chicken broth. Process the onion mixture until it is completely pureed, then pour it into a large soup pot. Add remaining broth and stir to blend. Bring the soup to a boil, then reduce to a simmer. Simmer 20-30 minutes.
  3. STEP 3:
    Add the nam pla, cayenne, pumpkin (any other option listed below), and remaining coconut milk; stir to blend. Allow the soup to heat but not boil; add the lime juice, the chicken if using, and salt and pepper to taste. Pour servings of fully heated soup into soup bowls, garnish with a large spoonful of Lime-Cilantro Topping. Serve immediately. Makes 6 to 8 servings.
  4. STEP 4:
    *Any orange vegetable works well in this recipe: carrot (fresh or roasted), acorn or butternut squash, or canned pumpkin which is easily kept in your pantry.
  5. STEP 5:
    **Adding diced, cooked chicken makes this soup a nice main course soup. Hot basmati or jasmine rice or toasted naan bread is a good side dish with this soup.
  6. STEP 6:
    Lime-Cilantro Topping: 1 cup cilantro leaves (lightly packed), cleaned 1 tbsp. scallions, thinly sliced juice from half of a lime ½ tsp. salt ¼ cup coconut milk
  7. STEP 7:
    Place all ingredients into a blender or the bowl of a mini food processor. Process until pureed. Top soup with a spoonful or two. Set aside in a small bowl or wrap and refrigerate for a day or two. Makes about 2/3 cup.
CHEF’S NOTE: This a great soup year-round! Really nice at Thanksgiving when using pumpkin. Serve with Chardonnay or Sauvignon Blanc.


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