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Pumpkin Ginger Soup

A winter warmer for cold days. A Thai style soup I have at any time of the year since living in the UK and a must during winter months.


1 Tbsp oil of your choice ( I use coconut oil for this one)
1 tsp chopped garlic and ginger
1 small onion chopped
1 cooked butternut squash or a cup of cooked pumpkin
1 celery stalk with leaves
3/4 can of coconut milk (you can leave a bit aside for garnishing)
2 Tbsp water
½ tsp salt (or to taste)
¼ tsp sugar

Cut the butternut squash into equal size pieces and steam it, once the butternut is getting softer, add the celery stalk with leaves and let it boil for a minute or two.

Separately, sauté oil, onion, ginger, and garlic in a wok.

In a blender, mix celery, pumpkin, water and the fry up until fully blended.

Add the blended pumpkin mixture into a pan, as well as salt and sugar, and coconut milk to taste and let boil until sticky (approximately three minutes)

Garnish with black sesame seeds, coconut milk, chilly or coriander and sprinkle with pepper before serving



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