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Thai Pumpkin Soup

Thai spice meets pumpkin spice in this simple, creamy pumpkin soup topped with toasted pumpkin seeds!

Cook Time: 40 minutes
Serves: 4


Make It:
  1. Preheat oven to 400 degrees F.
  2. Cut pumpkin in half, scoop out seeds and reserve.
  3. Place on lightly oiled baking sheets, face down.
  4. Roast until tender enough to stab with a fork, about 20 minutes.
  5. While that cooks, sauté onion in oil until translucent.
  6. Let pumpkin cool, remove skin, and cut into chunks.
  7. Transfer pumpkin and onions to a medium pot over low heat. Add half the can of coconut milk and blend with an immersion blender.
  8. Add the rest of the coconut milk and continue to blend until smooth.
  9. Stir in salt and Yai's Thai Chili Garlic Hot Sauce to taste.

Pumpkin Seeds


  • Pumpkin seeds
  • 1 tbsp. Olive oil
  • 1 tsp. Crushed Thai chili peppers (or red pepper flakes)
  • 1 tbsp. Salt

Make It:
  1. Pre-heat oven to 400 degrees F.
  2. Rinse the seeds thoroughly and separate from the pumpkin pulp.
  3. Pre-cook the seeds in boiling water with salt for 10 minutes.
  4. Toss with olive oil and crushed chilis.
  5. Spread in single layer on baking sheet.
  6. Roast for approximately 20 minutes, flipping halfway through.

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