How to make pumpkin soup from scratch in 30 minutes
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Guaranteed! 5 tips how to make sure that you will be enjoying a delicious pumpkin soup in 30 minutes from now. Click here to be sure your will enjoy a tasty bowl of freshly made soup.
Recipe type: Soup
Cuisine: Thailand, Paleo Diet, Low carb, Glutenfree
Serves: 6
For the "fresh spices paste"
  • 1 small onion or 2 shallots
  • 1 long red chili pepper
  • 30 grams (1 oz) of fresh ginger root (a piece as long as your thumb)
  • 5 garlic cloves: marrow removed
  • 2 limes (keep the zest and the juice separate)
  • ½ bunch of fresh coriander (keep leaves separate from roots and stems)
For the pumpkin soup
  • 1 to 2 tablespoons oil
  • 1 to 2 stalks of lemongrass
  • 3 carrots
  • 1 pumpkin of one and a half kilogram (about 3 pound)
  • 1000 to 1250 ml of water or chicken broth (about 4 to 5 cups)
  • 3 medium-sized carrots, peeled, cut
  • if you really want a creamy feel: (200 ml - 7 oz)): coconut milk or nut milk (just blend about 20 grams/ 1 oz of cashew nuts with 200ml/7oz of water till milky, which in my Magic Bullet Blender takes 1 minute)
  • rock salt
  • black pepper
  1. In a small blender: mix in the shallot, chili, ginger, garlic, lime zest, carrots and coriander-stalks to a paste. Better would be to use a pestle, but we just want to go fast. Add a little oil if necessary, to make sure your blender mixes everything well.
  2. Pour some oil in a large soup pot with a thick bottom, crush the lemongrass stalk(s) and add. Add the spice paste and cook for a few minutes until the aromas are released.
  3. In the meantime, you can cut and add the carrots.
  4. Meanwhile you peel the pumpkin (unless you use butternut of Hokkaido), remove the seeds and cut the flesh into pieces. Add to the pot, pour over 1 liter (4 cups) of water or chicken broth, bring to the boil and simmer for at least 15 minutes.
  5. In the meantime, you make fresh nut milk in a blender, unless you have coconut milk on standby. We prefer cashew milk anytime, unless we are making a spicy soup (spicy like in this Tom Yum soup recipe), then we would prefer freshly made coconut milk.
  6. When the pumpkin and carrots are cooked, remove the lemongrass stalk(s) and puree the soup with a immersion blender. Add nut milk, rock salt, black pepper and lime juice to taste, puree again and your pumpkin soup is ready for serving. Enjoy!
  7. Please leave a comment!
Recipe by The Skinny Cook at