Thai Pumpkin Coconut Soup
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 8 cups cubed, peeled pie pumpkin or butternut squash
  • 1 red onion, chopped
  • 2 tbsp fresh ginger, grated
  • 3 cloves garlic, chopped
  • 1 small red chili pepper, chopped
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 2 tbsp fish sauce
  • ½ cup fresh cilantro, chopped
  • 2 tbsp lime juice
  1. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.
  2. Cover and cook on low for 5 to 8 hours.
  3. Using immersion blender, purée soup until smooth.
  4. Stir in cilantro and lime juice just prior to serving.
Recipe by Carolyn Coffin Coaching at