Chef Kristine’s Cookbook

Thai-Style Pumpkin Soup with Coconut Milk and Lime-Cilantro Topping

Enjoy with Chardonnay
Course Main Course, Soup
Cuisine Asian


  • Soup:
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 1 onion small, finely diced
  • 1 cup celery thinly sliced
  • 2 cloves garlic minced
  • 2 quarts chicken broth use homemade for best flavor
  • 2 tbsp. lemongrass thinly sliced from the base end
  • 1 tbsp. ginger fresh, peeled and thinly sliced
  • 3 tbsp. green curry paste
  • 3 tbsp. nam pla Thai fish sauce
  • ¼ tsp. cayenne powder or to taste
  • 1 can pureed pumpkin 29 oz., or 16 oz. pureed Butternut Squash
  • 1 can coconut milk 14 oz.,lite is okay
  • 1 oz. lime juice fresh
  • 2 cups chicken cooked, cut into small dice, optional*
  • Salt to taste
  • Pepper to taste
  • Lime-Cilantro Topping:
  • 1 cup cilantro leaves lightly packed, cleaned
  • 1 tbsp. scallions thinly sliced
  • 1 oz. lime juice fresh
  • ½ tsp. salt
  • ¼ cup coconut milk


  • Make soup:
  • Set aside ¼ cup of the coconut milk for the soup topping.
  • Heat the butter and olive oil in a large sauté pan over medium heat. Add the onion and the celery and cook, stirring occasionally, until they are limp. When onions and celery are limp add the garlic, lemon grass and ginger and curry paste. Cook an additional minute or two or until ginger, lemongrass, etc. are aromatic. Do not let garlic brown. Put the onion mixture into the pitcher of a blender and add approximately one cup of the chicken broth. Process the onion mixture until it is completely pureed, then pour it into a large soup pot. Add remaining broth and stir to blend. Bring the soup to a boil, then reduce to a simmer. Simmer 20 minutes.
  • Make topping: Place all ingredients into a blender or the bowl of a mini food processor. Process until pureed. Set aside in a small bowl or wrap and refrigerate for a day or two. Makes about 2/3 cup.
  • Finish Soup: Add the nam pla, cayenne, pumpkin OR butternut squash puree, and remaining coconut milk; stir to blend. Allow the soup to heat but not boil; add the lime juice, the chicken if using, and salt and pepper to taste. Pour servings of fully heated soup into soup bowls, garnish with a large spoonful of Lime-Cilantro Topping. Serve immediately.* Makes 6 to 8 servings.


*Adding the diced, cooked chicken makes this soup a nice main course soup. Hot basmati or jasmine rice or toasted naan bread is a good side dish with this soup.