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Your favourite pumpkin soup, jazzed up with Thai spices like chilli, lemongrass and basil and made with coconut milk.


  • 1 tablespoon vegetable oil
  • 10g butter
  • 1 clove garlic, chopped
  • 4 brown shallots, chopped
  • 2 small fresh red Thai chillies, chopped
  • 1 tablespoon chopped lemongrass
  • 2 1/2 cups chicken stock
  • 1 1/2 cups coconut milk
  • 4 cups peeled and diced pumpkin
  • 1 cup fresh baby basil leaves


  1. Heat oil and butter in a medium saucepan over medium heat. Cook garlic, shallots, chilli and lemongrass for 5 minutes or until onion softens. Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook, covered, for 15 minutes or until pumpkin softens.
  2. Blend the soup in a blender or food processor, in batches, until smooth. Reheat in saucepan. Serve sprinkled with basil leaves.

Author rhadmin

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