THAI PUMPKIN SOUP

YIELD: 4 to 6 servings | PREP TIME: 20 minutes STOVETOP: 1 hour | SLOW COOKER: 3 to 4 or 8 to 10 hours | PRESSURE COOKER: about 45 minutes • 1 sugar pumpkin (about 3½ pounds) or 4 cups (960 ml) canned pumpkin puree • 2 tablespoons (30 ml) coconut oil, divided • 3 (6-inch) sections lemongrass, chopped (about ¼ cup) • 1 thumb-size piece fresh ginger, peeled and grated • 1 serrano chile or jalapeño pepper, seeded and chopped • 1 cup (240 ml) chopped shallots (about 2 large) • 1 teaspoon (5 ml) salt • 6 fresh kaffir lime leaves, veins removed • 1 (14-ounce) can full-fat coconut milk • 3 cups (720 ml) Chicken Broth • Sliced fresh Thai basil leaves, for garnish (optional) 1. If using canned pumpkin puree, skip ahead to Step 2. Preheat the oven to 375°F (190°C). With a sharp knife, cut the stem off the pumpkin and slice the pumpkin in half lengthwise. Scoop out the seeds. Rub the inside of the pumpkin with 1 tablespoon (15 ml) of the coconut oil and place it cut side down on a rimmed baking sheet. Roast for 30 to 40 minutes, until very soft. When the pumpkin is cool enough to handle, remove the flesh from the skin and discard the skin. While you’re waiting for the pumpkin to cool, prepare the rest of the ingredients. 2. Heat the remaining tablespoon of coconut oil in a large heavy-bottomed pot over medium heat. When the oil is hot, add the lemongrass, ginger, serrano chile, and shallots. Stir in the salt and sauté for 5 to 7 minutes, until the mixture is fragrant and the shallots are translucent. If they start to brown, turn down the heat. 3. Add the kaffir lime leaves and coconut milk and turn the heat up to high. Boil for 5 minutes, then add the pumpkin and broth. Return the soup to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes. 4. Puree the soup in batches in a blender or with an immersion blender. Add additional salt, if needed. Garnish with Thai basil, if desired. Slow Cooker Instructions: After completing Step 2, transfer the contents of the pot, along with the pumpkin and remaining ingredients, to a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 8 to 10 hours. Proceed with Step 4. Pressure Cooker Instructions: After completing Step 2, transfer the contents of the pot, along with the pumpkin and remaining ingredients, to a pressure cooker. Secure the lid and set it to high pressure for 8 minutes. Vent to quick-release the pressure and then open the lid. Proceed with Step 4. Chef’s Tip: If you can’t find kaffir lime leaves, use the zest of 1 lime instead. AIP Modification: Omit the serrano chile.

• SUPER GREEN SOUP
• BRUSSELS SPROUT SOUP WITH SAUSAGE
• Chili Anchovy

Thai pumpkin soup blends roasted sugar pumpkin with coconut milk, lemongrass, ginger, and kaffir lime leaves for a bowl that is creamy, fragrant, and gently spicy. Roasting the pumpkin first concentrates its sweetness and gives the soup its velvety body. Finished with fresh Thai basil, it tastes like your favorite Thai kitchen with none of the takeout mystery.

Pro Tips for Success

• Roast the pumpkin cut-side down until it is genuinely soft — steaming or boiling it would water down the soup and lose the roasted sweetness.
• Sauté the lemongrass, ginger, and chile only until fragrant; if the shallots start to brown, lower the heat, as browning muddies the soup's clean flavor.
• No kaffir lime leaves? Use the zest of a lime as the recipe suggests — but add it near the end so it stays bright rather than cooking flat.
• The serrano is what keeps this from being a bland squash soup. For the AIP version, omit it and lean harder on the ginger and lemongrass.

Frequently Asked Questions

Can I use canned pumpkin instead of a fresh sugar pumpkin?

Yes — the recipe gives a 4-cup canned puree shortcut. Just skip the roasting step and go straight to sautéing the aromatics.

How many servings does Thai pumpkin soup make?

About 4 to 6 bowls, and it freezes beautifully for 3 months — the coconut milk holds up well to reheating.

Is this soup AIP-compliant?

One small change makes it AIP: omit the serrano chile or jalapeño. The coconut milk and aromatics carry plenty of flavor.

Can I make this in a slow cooker or pressure cooker?

Yes — after sautéing the aromatics, a slow cooker needs 3-4 hours on high or 8-10 on low, and a pressure cooker takes just 8 minutes at high pressure.