Delicious Homemade Meals

Winter Warmer – Spicy Thai Pumpkin Soup

In Australia, pumpkin soup is frequently the most searched soup on recipe websites. While it is ridiculously easy to make – we searched far and wide for ingredients to turn a simple pumpkin soup from ordinary to extraordinary – and we think we’ve found them! The punchy flavours of Thai cuisine balance perfectly with the sweetness of roasted pumpkin in this spicy soup.

If you’re looking to make pumpkin soup guaranteed to warm you up in these cool winter months, I’d definitely recommend giving this spicy Thai version a shot.

Shopping List

  • 1 medium Kent or Queensland Blue pumpkin – cut in quarters and deseeded
  • 3 Spanish onions – peeled and cut into large wedges
  • Extra virgin olive oil
  • Salt and pepper
  • 1½ tbs crushed garlic
  • 2 long red chillies – finely sliced (1 seeded)
  • 3 heaped tbs tom yum paste
  • 2 tbs fish sauce
  • 1 litre chicken stock
  • 2 tbs brown sugar
  • Coriander leaves
  • 1 can coconut cream
  • Fried shallots


  1. Pre-heat oven to 180°C (fan-forced)
  2. Drizzle pumpkin and onion with oil and season, then roast for 1hr or until pumpkin flesh is well cooked
  3. Once pumpkin has cooled slightly, scoop the flesh out from the skin and set aside
  4. Place 40ml oil in a large saucepan over medium heat
  5. Add the onion, garlic and chilli, stir and cook until garlic begins to colour
  6. Add the tom yum paste and cook out for 1-2mins
  7. Add the pumpkin, fish sauce, chicken stock, brown sugar and 500ml of water
  8. Bring to a simmer and cook for 20-30mins
  9. Take the soup off the heat and puree with a stick blender until smooth
  10. Once pureed, add just over half the can of coconut cream (leaving the remainder for garnishing). Blend in to the soup
  11. Check seasoning and adjust taste with fish sauce or salt
  12. Serve the soup, topped with coconut cream, coriander and a sprinkling of fried shallots




Recipe and photos by Michael Salmon

Written by Michaela Ward