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Spicy Thai Pumpkin Soup

Angela Litzinger at test.angelaskitchen.com
Course dairy free, gfcf, gluten free, soup &amp, stews
Servings 8


  • 2 tablespoons olive oil
  • 1 tablespoons coconut oil
  • 8 shallots diced (about 1 cup)
  • 2 cloves garlic minced
  • 2 small fresh red chili peppers seeds removed and chopped
  • 2 tablespoons chopped lemon grass
  • 8 cups peeled and chopped pumpkin 1/2" cubes with seeds removed
  • 4 cups gluten free chicken stock
  • 3 cups canned coconut milk NOT light
  • 1/2 cup fresh fresh basil leaves or Thai basil


  • In a soup pan over medium heat, heat oils. Sauté shallots, garlic, peppers, and lemongrass until shallots are translucent. Do not allow garlic or shallots to burn or caramelize.
  • Stir in pumpkin and chicken stock. Bring to a boil, then reduce heat to a simmer. Cook until pumpkin is tender and can be pierced with a fork.
  • Remove from heat and stir in coconut milk. Using an immersion blender, blend soup until smooth. OR working in small batches, blend soup in a blender until smooth (do not fill blender more than 1/3 full of hot soup to blend or top may blow off burning you and making a mess).
  • Reheat soup gently, if needed, to serve. After pouring soup into bowls top with torn fresh basil leaves
  • To freeze: After blending soup, allow to cool. Stir in torn basil. Package in a gallon sized freezer bag or in individual lunch sized containers. Remove as much air as possible, label and freeze.
  • To serve: Thaw. Warm until heated through.