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Coconut Ginger Pumpkin Soup

Coconut Ginger Pumpkin Soup Recipe
Canned pumpkin and A Taste of Thai Coconut Ginger Soup Base make this recipe extra simple to prepare. It's easy to double if you're feeding a crowd, too.

6 cups


30 minutes to assemble

  • 2 tablespoons oil
  • 1 cup minced onions
  • 2 teaspoons finely chopped fresh ginger*
  • 1/2-2.1 oz box Coconut Ginger Soup Base
  • 1 scant tablespoon Fish Sauce
  • 1-13.5 oz can Coconut Milk
  • 1-15 oz can packed pumpkin
  • 1-15 oz can chicken or turkey broth
  • 2 tablespoons firmly packed dark brown sugar
  • Garnish: chopped chives
  • *A food processor makes quick work of chopping peeled ginger. If you don't have a food processor, use a blender with a bit of water. Freeze any extra chopped ginger for the next recipe.
1. Heat oil in a large soup pot over a medium high temperature.
2. Add onions, and ginger to pot. Stirring, cook until onions begin to turn brown. Add one inner envelope of Coconut Ginger Soup Base and Fish Sauce. Cook until base is dissolved and fragrant.
3. Add Coconut Milk, pumpkin, broth and sugar. Stirring, bring to a boil. Reduce heat to a simmer and cook about 10 minutes, stirring occasionally. Ladle soup into a tureen or individual bowls, and sprinkle with chives.

Food processor or blender


Coconut Ginger Pumpkin Soup

Nutrition Facts:*



FAT: 15g 


SODIUM: 1310mg 

CARBS: 17g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Coconut Ginger Pumpkin Soup

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
    A quick and easy Thai dish which has the great taste and aromas of Thai food without a lot of preparation time.
    Quick Meal
    Gluten-free recipe
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