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Tantalising Thai Pumpkin Soup Recipe

Experience the ultimate comfort with every spoonful of this tantalising spicy Thai pumpkin soup, designed to chase away the winter chill and energise your body.

Pumpkin, the star ingredient, not only lends its creamy texture but also delivers a powerhouse of beta carotene, a precursor to vitamin A, essential for bolstering immune function and promoting radiant skin health.

Infused with ginger and garlic, this recipe works wonders in soothing inflammation and easing nasal congestion, making it a perfect companion during the colder months. We’ve also included cannellini beans to pack in extra fibre and prebiotics to help nourish your gut health.


Thai Pumpkin Soup

Two bowls of tantalising spicy Thai pumpkin soup



  • ½ butternut pumpkin/jap pumpkin
  • 1 onion
  • 1 can of cannellini beans
  • 3-4 cloves of garlic
  • 1 knob of fresh ginger
  • Bunch of coriander
  • Greek yogurt
  • 1-3 organic stock cubes/Nutra Organics stock



  1. Dice pumpkin, onion, garlic, ginger.
  2. Fry off onion, garlic and ginger in a pot in extra virgin olive oil until brown.
  3. Fry off pumpkin.
  4. Cover with water and add 1-3 organic stock cubes/Nutra Organics stock.
  5. Cook until vegetables are soft, then take off the heat and blend with a stick blender or cool and blend it in a blender (make sure it is cool; otherwise, you’ll make a mess!).
  6. Serve with some Greek yogurt on top with coriander and salt/pepper, and you can freeze for meal prep, too.


Craving more?

Explore our other flavourful winter recipes, including the Immune Boosting Chicken & Veg Soup or Cauliflower Soup!




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