Ginger Thai Pumpkin Soup

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The Editors
Makes 6 to 8 servings.
Preparation Method
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This Thai-inspired creamy pumpkin soup is smooth and flavorful. It has warm and cozy curry-coconut flavors but isn’t too spicy. The toppings are optional.

This pumpkin soup recipe, by Sally Sibthorpe, won honorable mention in The 2010 Old Farmer’s Almanac Recipe Contest. It was taste-tested by your Almanac editors!

1 tablespoon vegetable oil
1/2 cup chopped onions
1 clove garlic, minced
4 cups canned pumpkin
2 tablespoons grated ginger
1 can (15 ounces) coconut milk
2 cups chicken stock
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon red curry paste
1 teaspoon salt
4 tablespoons freshly minced cilantro, divided
4 tablespoons shredded coconut

Heat the oil in a 3-quart saucepan or stockpot over medium heat. Add onions and garlic and cook until onions are tender. Remove mixture to a food processor or blender. Add pumpkin and ginger, then process until mixture is smooth. Return the mixture to the saucepan. Add coconut milk, stock, soy sauce, lime juice, curry paste, and salt. Bring to a simmer and cook for 15 minutes. Stir in 2 tablespoons of cilantro. Simmer for 2 minutes more.

Ladle the soup into serving bowls and garnish with shredded coconut and remaining cilantro.

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