Thai Pumpkin Coconut Soup Thai Pumpkin Coconut Soup

Image: Canadian Living

Pumpkin is a common ingredient in Thai cooking. Pie pumpkins are not always available in grocery stores throughout the year, but butternut squash makes a great alternative. Add another chili pepper if you like heat. For colour and added texture, sprinkle with sliced red chili pepper just before serving.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine



In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.

Cover and cook on low for 5 to 8 hours.

Using immersion blender, purée soup until smooth. Stir in cilantro, lime juice and brown sugar.

Change it up:
For vegetarians: Sustitute soy sauce for the fish sauce to make your soup vegetarian.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 644 mg
  • Sugars 11 g
  • Protein 3 g
  • Calories 159.0
  • Total fat 10 g
  • Potassium 560 mg
  • Cholesterol 2 mg
  • Saturated fat 9 g
  • Total carbohydrate 18 g


  • Iron 19.0
  • Folate 13.0
  • Calcium 4.0
  • Vitamin A 19.0
  • Vitamin C 17.0
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Lunch & Dinner

Thai Pumpkin Coconut Soup