Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup veg

From   Firangi Tadka

Prep: 25 minutes


Cook: 25 minutes


Method: Easy


Course: Soup


Type: Thai

Key Ingredients:

A very nutritious and creamy soup cooked in Thai style


  • Pumpkin, peeled and cubed 3 cups
  • Coconut milk 1 cup
  • Vegetable stock 6 cups
  • Lemongrass stalk, finely chopped 4 tbsps
  • Kaffir lime leaves 3
  • Fresh red chillies, finely chopped 2
  • Garlic cloves, finely chopped 3
  • Spring onion bulbs, finely chopped 2
  • Ginger, thinly sliced 1 inch
  • Potatoes, cubed 1 cup
  • Soy sauce 4 tsps
  • Lemon juice 2 tbsps
  • Brown sugar 1 tbsp
  • Red chilli powder ½ tsp
  • Turmeric powder ½ tsp
  • Coriander powder 1 tsp
  • Cumin powder 1 tsp
  • Cottage cheese (paneer), cubed 2 cups
  • Spinach, finely chopped 2 cups
  • Salt to taste
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Fresh basil leaves, finely chopped 2 tbsps


  • Take vegetable stock in a deep non-stick pan, add lemongrass, lime leaves, red chillies, garlic, spring onions and ginger and mix well. Let it boil for 5 minutes.
  • Add pumpkin, potatoes, soy sauce, lemon juice, brown sugar, red chilli powder, turmeric powder, coriander powder and cumin powder and mix well.
  • Cover and cook for 5-6 minutes or till pumpkin and potatoes get fully cooked.
  • Reduce heat, add cottage cheese and spinach and mix well.
  • Add coconut milk and salt and cook for 2-3 minutes.
  • Transfer into a serving bowl, garnish with coriander leaves and basil leaves and serve piping hot.