Paleo Thai Style Pumpkin Soup

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Paleo Thai Style Pumpkin Soup

Paleo Thai Style Pumpkin Soup

This paleo and vegetarian-friendly Thai Pumpkin Soup is a fun mix of traditional fall flavors of butternut and ginger with the exotic taste of Thailand.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Soup
Cuisine Paleo, Thai
Servings 6
Calories 209 kcal


  • Blender


  • 1 kg Japanese blue pumpkin or butternut squash – diced
  • 1 large onion
  • 1 small garlic bulb
  • ½ tsp minced ginger
  • ¼ cup olive oil
  • ¼ tsp minced fresh chilli
  • 3 to 3½ cups chicken or vegetable stock
  • ½ cup coconut milk
  • 2 tbsp minced fresh coriander
  • ½ tsp sea salt
  • ¼ tsp pepper
  • Fresh coriander sprigs


  • Cut pumpkin or squash into halves and seed them (Save seeds for another use). Place cut side up in a 15 X 10" baking pan. Cut ¼" off tops of onion and garlic bulbs. Place cut side up in same baking pan. Brush with oil. Bake at 180°C for 45 minutes or until vegetables are golden brown and tender.
  • Uncover and let stand until cool. Remove peel from pumpkin and onions; remove soft garlic from skins. Combine vegetables, broth and coconut milk. Puree in small batches in blender until smooth; transfer to a large saucepan. Add minced ginger, chilli, sea salt and pepper. Heat through, but do not boil. Garnish with coriander.


Calories: 209kcalCarbohydrates: 24gProtein: 2gFat: 13gSaturated Fat: 5gSodium: 674mgPotassium: 665mgFiber: 4gSugar: 6gVitamin A: 17976IUVitamin C: 37mgCalcium: 89mgIron: 2mg
Keyword Paleo, pumpkin, soup, thai, Vegetarian
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