Gluten and Dairy Free Thai Pumpkin Soup

serves / makes 4-6
20 prep time
20 mins cooking time


This is the perfect recipe to use up that leftover pumpkin after you’ve carved your lantern. I’ve made it a Thai pumpkin soup with chilli and lemongrass, also the addition of the coconut milk makes it creamy but naturally dairy free.




  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 2 onions, diced
  • 1 small red chilli, diced
  • 2 teaspoons lemongrass
  • 500ml vegetable stock
  • 550g pumpkin, cubed
  • 350ml coconut milk
  • salt and pepper for seasoning
  • pumpkin seeds for decorating


  1. In a large saucepan heat the olive oil, garlic, onions, chilli and lemongrass over a low heat for a couple of minutes.
  2. Stir in the diced pumpkin
  3. Add the stock and the coconut milk
  4. Bring to the boil and simmer for 20 minutes
  5. Blend the soup and season to taste
  6. Sprinkle with pumpkin seeds for decoration

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