Thai Coconut Pumpkin Soup

 pumpkinsAutumn in the Languedoc where I live brings beautiful pumpkins and squash in a variety of colour and shapes. Here we follow the 100 mile rule, and eat only the local products and seasonal fruits and vegetables.

2015 pumpkinsFor Halloween we carve jack o’lanterns from the big bright orange variety, which you can find all over the world. However, here they are marked as non-edible and local producers only grown them for the few Anglophones that live in the area who celebrate the spooky holiday. Normally, they use a great deal of pesticides to keep them perfect for the very small clientele, and we pay a pretty penny compared to the organic native varieties. 

The ones I like to use for this recipe are a darker orange coloured ones, although the exact same size and shape as the traditional Halloween pumpkins, they have a meatier flesh, and a rich flavour, perfect for my new favourite soup, Thai coconut pumpkin soup.

Cooking time 1-2 hours roasting pumpkin, 60 minutes for soup

Curry Powder from Scratch

  1. 1  tbsp cumin
  2. 1 tbsp coriander
  3. 1-2 dried hot chilies (more if you want to hotter)
  4. 4 cloves
  5. 2 cinnamon sticks
  6. 1 tbsp black peppercorns
  7. 1/2 tsp ground cardamom

In a pan gently roast all the spices listed above, let cool and then grind. Add in 1 tbsp turmeric to your curry powder (note I added the black pepper here, but you can easily add it to the dish itself)


  • 1 large pumpkin, (3-5lbs) cut in half with seeds and pulp removed
  • 2 medium onions, diced
  • 1-2 tablespoon olive oil or butter
  • 2-4 garlic cloves, minced
  • 2 teaspoon curry powder
  • 1 inch cube peeled & grated ginger or 1 tablespoon ground
  • 1 1/2 litres vegetable stock
  • 500ml coconut milk
  • Salt & pepper, to taste
  • 250 grams sour cream
  • Parsley or cilantro, for garnish


Step #1 Place your pumpkin face up on a baking pan, with a little water in the middle and in the bottom of the pan. Bake for 1-2 hours at 400°F/200°C  until completely cooked through. Note the skin might turn brown, no worries, we will not be eating it today.

Scoup out the flesh and place into your stock pot.

Step #2 In a skillet, heat your oil, and add your onions until golden. Add in your garlic and curry powder. Once completely browned, add to your stock pot.

Step #3 Add in your stock and coconut milk then simmer on medium- low for about an hour.

Step #4 With your hand blender mix until smooth

Step #5 Add in your sour cream just before serving, but you could save on calories and add a dollop on the top of each bowl instead

Sprinkle with cilantro or parsley and serve with crusty warm bread.

Thai Coconut Pumpkin Soup

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