Thai Pumpkin Soup

Serve this hearty, earthy soup with chicken- or without. I like to throw some extra veggies in while it’s cooking, like fresh spinach or chopped green onions, but it’s just as good as is. Finish with a squeeze of fresh lime, if you have it.


1 large yellow onion

2 cloves garlic

1 ounce fresh ginger

2 cups chicken or vegetable broth

2 cups fresh pumpkin puree

1 15ounce can full-fat coconut milk

1 tablespoon red Thai curry paste

1 tablespoon lemongrass paste (or 1 lemongrass stalk)

½ pound boneless skinless chicken breast (optional)


Prepare the ingredients:

  • Peel and dice the onion
  • Peel and mince the ginger
  • Peel and mince the garlic
  • Dice the chicken, if using, into bite-sized pieces

Combine prepared vegetables and all remaining ingredients in large freezer-safe sealable plastic bag and freeze. If using lemongrass stalk (and not lemongrass paste), keep the stalk whole in the soup while cooking, then remove before serving.

Slow cooker instructions: Thaw ingredients overnight in fridge or as necessary. Transfer contents of bag to slow cooker and cook on low, stirring occasionally, until the chicken is cooked through and the soup is smooth, about 3-4 hours.

Stovetop instructions: Thaw ingredients in fridge overnight or as necessary. Transfer contents to large pot with lid and cook on medium-low, removing lid occasionally to stir, until the chicken is cooked through and the soup is smooth, about 30 minutes-1 hour.

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