Thai Pumpkin Soup

Translation: Tom Jieu Fak Ton

Cuisine: Thai

Recipe Type: Soup

Average User Rating: 0.15 / 5

Vegetarian / Vegan: Vegan

This recipe uses kabocha (Japanese pumpkin), but you can also use any firm winter squash (like butternut) or regular pumpkin.


1 TB oil
1/4 cup shallots
4 red Thai chilis, chopped
1/2 TB ginger, grated
4 cups kabocha pumpkin, cubed
1/2 tsp. salt
2 cups coconut milk
2 cups vegetable stock
1/2 cup cilantro, chopped
2 TB mushroom-flavored soy sauce
1.2 tsp. ground black pepper
1/4 cup scallions, finely chopped
1 cup fried tofu, diced


Heat oil in pot and fry shallots, ginger, and chilis for one minute, until aromatic. Add coconut milk, pumpkin, stock, and cilantro. Add salt and simmer until pumpkin is tender about 10 minutes. Add soy sauce/veggie fish sauce and stir. Puree with a hand blender until smooth. Add black pepper and tofu and stir. Ladle into bowls and top with scallions.

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Prep Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4-6

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