Thai Pumpkin Soup (AIP, Paleo, SCD)
Recipe type: Soup / Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tbsp. extra-virgin olive oil (EVOO)
  • 1 red onion, chopped
  • 1 tbsp. fresh ginger, minced
  • 3 garlic cloves, crushed
  • 1 tbsp. Red Boat fish sauce
  • ½ tsp sea salt
  • 5 c stock
  • 1¾ c pumpkin purée (or 3 c fresh pumpkin, peeled and chopped; I've also used kabocha, which is wonderful too)
  • 1 c coconut milk
  • 1 tbsp. lime juice
  • 1 tsp honey
  • ¼-1/2 c fresh cilantro, chopped for garnish or to be stirred in
  • Caramelized onion also makes a wonderful garnish for this soup.
  1. Heat oil in a large sauce pot over medium heat.
  2. Add and sauté the onion until soft (about 5-7 minutes).
  3. Stir in the ginger and garlic. Cook until fragrant (about one minute more).
  4. Add the stock, pumpkin purée, coconut milk, fish sauce, salt. Bring to a gentle simmer. Cover. Allow to simmer for 15 minutes. If you are using freshly peeled and chopped pumpkin, then allow all ingredients to simmer for 30 minutes covered or until the pumpkin is very tender.
  5. Transfer all ingredients to a food processor or high-speed blender and purée.
  6. Return the puréed ingredients to the sauce pot. Add lime juice, honey, and cilantro. Serve with suggested garnishes.
Recipe by Eat Heal Thrive at