This Thai-style soup blends sweet pumpkin with coconut milk, lime, and ginger into a silky bowl.
12 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut 600 g of pumpkin into cubes and grate the ginger.
Turn the ginger in the pot for 1 minute, until fragrant.
Add the pumpkin and 4 cups of vegetable stock, then cook for 20 minutes.
Blend the pumpkin soup for 1 minute.
Add 1 cup of coconut milk and heat for 3 minutes.
Add the lime juice with the heat off so the acidity stays fresh.
💡 Tip: Toasting the ginger early gives a clean warmth that cuts through the sweetness of the soup.
🍽️ Serving suggestion: Serve hot with lime and cilantro.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~218
kcal calories
3
g protein
28
g carbs
11
g fat
7.3g
Sugar
2.2g
Fiber
616mg
Sodium
6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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