Thai-Flavored Pumpkin Soup Recipe | Vegetarian Times Skip to main content

Thai-Flavored Pumpkin Soup

Two Thai ingredients, instant tom yum paste and kaffir lime leaves, make this creamy soup anything but bland. Look for both in Asian grocery stores. Check the tom yum ingredients carefully—some brands contain fish sauce or shrimp paste.



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1 Tbs. vegetable oil
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1 medium onion, diced (1 ½ cups)
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4 cups peeled, diced pumpkin
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3 Tbs. instant hot-and-sour paste or tom yum paste, such as Cock Brand
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8 cilantro stems, tied into a bundle, plus 6 cilantro sprigs, for garnish
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5 fresh or frozen kaffir lime leaves
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⅓ cup low-fat coconut milk


1. Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Stir in pumpkin, hot-and-sour paste, cilantro stems, and kaffir lime leaves. Add 3 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until pumpkin is soft.

2. Remove cilantro stems and kaffir lime leaves; purée soup until smooth. Stir in coconut milk. Serve garnished with cilantro sprigs.

Nutrition Information: 

1 g
Total Fat: 
6 g
Saturated Fat: 
1 g
10 g
0 mg
321 mg
1 g
3 g
Serves 6

Comments on this Recipe

I use fresh pumpkin - no vegetable oil - fresh lime leaves (have tree) and vanilla soy milk - the sweet sour paste - use all natural not in cans or jars is far better.

It would be helpful to list serving suggestions.