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Thai inspired pumpkin soup

A spicy fall pumpkin soup that can be made out of any pumpkin you might want to try. It's a fairly quick soup and an easy one. It goes great with bread. I like to serve it either with pomegranate seeds or a dollop of sour cream. 
Course Main Dish, Soup & stew
Cuisine Healthy
Keyword autumn, pumpkin, soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people


  • 1 pumpkin peeled and diced
  • 2 baking potatoes diced
  • 3 cm fresh ginger to taste, grated
  • bouillon so it fits the level of water you used
  • 1 tbsp sweet chili sauce to taste
  • salt and pepper
  • water to cover boiling


  1. Put a kettle of water over, while you prep the vegetables
  2. Add the pumpkin and potato dices to a big pot and cover with water. Add in the bouillon, so it fit the water you added. Grate the ginger over everything
  3. Boil until quite soft
  4. Blend everything
  5. Adjust the flavor with chili, salt and peber. Add more ginger if needed. You are looking for a spicy, but not too hot dish.
  6. Serve while hot. Freeze any that you end up not using and serve it another day where you need something quick and warming.