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Thai Pumpkin Soup (Gluten & Dairy Free)

thai pumpkin soup

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Thai Pumpkin Soup.

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.

Other Light Bites Ideas

If you like this recipe for Gluten and Dairy Free Thai Pumpkin Soup then you might like to try one of my other light bites recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 20 min Total Time: 30 mins
Servings 4
Best Season Fall
Ingredients
  • 2 olive oil
  • 2 of garlic (minced)
  • 2 onions (diced)
  • 1 small red chilli (diced)
  • 2 lemongrass
  • 500 milliliters vegetable stock
  • 550 grams pumpkin (cubed)
  • 350 milliliters coconut milk
  • salt and pepper for seasoning
Instructions
  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
Keywords: pumpkin