Thai Pumpkin Soup

Put a Thai spin on your favourite traditional pumpkin soup, sure to warm you up during those cold winter nights.

Prep Time:
Cook Time:

How to Cook

  1. Heat oil in a large saucepan over medium heat, add onion and stir for 2 minutes. Add Gregg's Crushed Garlic and Gregg's Thai Lemongrass, chili and ginger seasoning, cook for 1 minute, stirring or until aromatic. Add coconut cream, stir to combine. Add butternut pumpkin, stir to coat.
  2. Add chicken stock, bring to the boil. Reduce heat to low. Simmer, covered for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
  3. Blend or process soup in batches until smooth. Season with Saxa Salt and pepper. Top with coriander. Serve.


  • 1 Tbsp Olive oil
  • 1 Brown onion, diced
  • 2 Tbsp Gregg's Thai Lemongrass, chilli and ginger seasoning
  • 1 kg Butternut pumpkin, peeled, cut into 1.5cm pieces
  • 2 cups Chicken stock
  • 270 ml can Coconut cream
  • ΒΌ cup Roughly chopped coriander leaves
  • 2 tsp Gregg's Crushed Garlic

Related Recipes