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Thai Pumpkin Soup

  • Total: 1 hour
  • Serves: 2


  • 3 cloves of garlic, skin on
  • 1/2 butternut pumpkin, peeled and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 medium potato (or equal amount of sweet potato) roughly chopped
  • 1 medium brown onion
  • 1/4 large red capsicum, roughly chopped
  • 1 tsp dried coriander
  • 1L vegetable stock
  • 1 stick of lemongrass
  • 2 kaffir lime leaves
  • Chilli flakes to taste
  • 1 tbsp sweet soy sauce
  • 1/4 cup Cocobella Natural coconut yoghurt
  • 1/3 cup fresh coriander
  • Salt and pepper to taste


  1. Preheat oven to 180, wrap the garlic in aluminium foil and place it in the oven for 30 minutes to roast.
  2.  In a large soup pot on a medium heat, add the pumpkin, carrot, onion, potato, capsicum, and dried coriander and sauté for one minute.
  3. Deglaze the pot with the vegetable stock and add the lemongrass, kaffir lime leaves and chilli flakes.
  4. Simmer the soup until the vegetables have softened through before removing the lemongrass and kaffir lime leaves and turning off the heat.
  5. Once the garlic has cooled, squeeze the garlic out of each clove into the soup.
  6. Using an immersion blender, blend the soup until there are no chunks of vegetables remaining, then add the soy sauce, fresh coriander and coconut yoghurt and blend through.
  7. Taste test for salt and pepper before blending a final time, and serve.

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