Pumpkin and Coconut Cream Soup Recipe

Name: Pumpkin and Coconut Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams pumpkin peeled, cut into 2 cm cubes; 1 tablespoon lemon juice or lime juice; 100 grams shrimp uncooked, green, or dried shrimp; 2 medium onions; 1/4 teaspoon shrimp paste; 2 each hot chili peppers fresh, seeded, or 2 ts roasted chili paste; 1 tablespoon lemongrass finely chopped; 300 millilitres water; 750 millilitres coconut milk (reserve thick cream); 1 tablespoon fish sauce; 1 teaspoon sugar; 1/2 teaspoon black pepper; 80 grams basil fresh, (reserve some for garnish), or arugula

Servings: persons

400 grams pumpkin peeled, cut into 2 cm cubes
1 tablespoon lemon juice or lime juice
100 grams shrimp uncooked, green, or dried shrimp
2 medium onions
1/4 teaspoon shrimp paste
2 each hot chili peppers fresh, seeded, or 2 ts roasted chili paste
1 tablespoon lemongrass finely chopped
300 millilitres water
750 millilitres coconut milk (reserve thick cream)
1 tablespoon fish sauce
1 teaspoon sugar
1/2 teaspoon black pepper
80 grams basil fresh, (reserve some for garnish), or arugula

1
Sprinkle lemon or lime juice over pumpkin and leave to stand for 20 minutes.
2
Shell and devein fresh prawns or wash dried shrimp.
3
In a food processor, blend together prawns, onions, shrimp paste, chillies, lemon grass and a little water until they form a smooth paste.
4
Mix together water and thin coconut milk in a large saucepan.
5
Add the paste, fish sauce, sugar and pepper, whisking to combine thoroughly.
6
Bring mixture to a boil, then reduce heat and add pumpkin.
7
Simmer over low heat until pumpkin is tender, about 20 minutes.
8
Adjust seasoning if necessary.
9
Just before serving, stir in basil leaves and thick coconut cream.
10
Garnish with a few basil leaves or arugula.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 400 grams pumpkin peeled, cut into 2 cm cubes, 1 tablespoon lemon juice or lime juice, 100 grams shrimp uncooked, green, or dried shrimp, 2 medium onions, and more.

Yes, Pumpkin and Coconut Cream Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin and Coconut Cream Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions