Pumpkin and Coconut Soup

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

The natural sweetness of the pumpkin is heightened by the addition of a little sugar in this lovely looking soup, but this is balanced by the chillies, shrimp paste and dried shrimp. Coconut cream blurs the boundaries beautifully.


  • 450 g/1 lb pumpkin
  • 2 garlic cloves, crushed
  • 4


  1. Peel the pumpkin and cut it into quarters with a sharp knife. Scoop out the seeds with a teaspoon and discard. Cut the flesh into chunks about 2cm/¾in thick and set aside.

  2. Put the garlic, shallots, shrimp paste, lemon grass, green