Coconut Ginger Pumpkin Soup

30 minutes to assemble
6 cups
30 minutes to assemble
6 cups
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.


  • 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.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand’s famous Tom Ka Gai.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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