Thai Pumpkin Soup by MOB Kitchen

Lola loves to as little waste behind as possible so here’s another way to use up those spooky jack-o-lanterns! Lola was lucky enough to have explored Thailand and one of the best heartwarming meals she tasted is pumpkin soup! Here she brings you a tasty version from MOB Kitchen


  • Vegetable Stock 
  • 4 Pumpkins 
  • Kaffir Lime Leaves 
  • 1 Brown Onion 
  • Garlic 
  • 400ml Coconut Milk 
  • Bunch of Coriander 
  • Red Chillies 
  • Knob of Ginger 
  • Lemongrass Puree 


  1. Finely slice 1 onion, 1 red chilli 2 cloves of garlic, the stalks of the coriander bunch and the big knob of ginger. Set them aside.
  2. Hollow out the pumpkins, scooping the flesh off the sides. Chop up the flesh.
  3. Get a large pan on the heat. Pour in a glug of olive oil. Add your onion, ginger, garlic, chilli and coriander stalks. Fry until soft. Add a heaped teaspoon of lemongrass puree. Mix it in, and then add your pumpkin.
  4. Stir it about, and then crumble in a stock cube. Pour in enough water so it is covering the pumpkin, place a lid on top and boil for 25-30 minutes until the pumpkin is soft.
  5. Take a hand blender and blitz the pumpkin. Remove and scuzz with a spoon.
  6. Add your coconut milk. Blitz again. Remove any more scuzz.
  7. Now, turn up the heat and bubble the soup down until you have a nice thick consistency.
  8. When ready, pour soup back into hollowed out pumpkins, scatter with coriander leaves, drizzle over some olive oil and tuck in!

Yummy! We hope you enjoy this as much as we do! Also if you’re looking for more amazing recipes from MOB Kitchen check them out here! These guys are amazingly talented and specialise in a lot of vegan treats and help you learn to cook vegan! They are also super handy if you have a child at a university as they include price breakdowns of all the food costs and can help them budget!

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