Thailand Inspired Velvet Pumpkin Coconut Sweet Potato Soup (Pumpcotato Soup!)
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 small leek, well cleaned and chopped
  • 1 clove of garlic, minced
  • 2 teaspoons minced, fresh ginger
  • 1 Thai bird chile pepper, de-seeded, chopped finely
  • 1 teaspoon ground coriander
  • 1 3-4 lb sugar pumpkin, roasted, flesh removed (yields anywhere from 2 to 3 cups pumpkin puree)
  • 2 small orange fleshed sweet potatoes, baked in skins, flesh removed
  • 2 cups canned or fresh coconut milk
  • 2 cups chicken or vegetable stock
  • 2 teaspoons Thai fish sauce, or to taste
  • salt and fresh black pepper to tasteGarnish - Coconut cream (chill cans of coconut milk, then pour off the liquid and scoop out the thick cream), chopped Thai bird chile peppers, chopped pistachios, shredded, sliced or grated fresh coconut, and chopped cilantro
  1. In a large pot over medium heat, cook the onion and leek in 2 tablespoons olive oil until translucent. Add the minced garlic, ginger, chopped Thai Bird pepper and coriander. Saute for 1 more minute.
  2. Puree (in a blender or food processor) the roasted pumpkin and sweet potato with a little of the chicken or vegetable stock until smooth.
  3. Pour the pureed pumpkin and sweet potato into the pot with the sauteed onion, leek and pepper mixture. Add the coconut milk, remaining chicken or vegetable stock, and coriander, then stir until combined. Bring to a boil and turn down to a simmer for 15 to 20 minutes. Stir in the fish sauce (start with 1 teaspoon, then taste) and cook for another 2 to 3 minutes. Taste for salt and pepper and add a little more fish sauce if you wish.
  4. Puree the soup with an immersion blender or in increments in a blender, until super smooth. Add more chicken stock or coconut milk to get the consistency you want if too thick. The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.
  5. Top each bowl of soup with a spoonful of coconut cream, chopped Thai bird chile pepper, chopped cilantro, and chopped pistachios, or the garnishes of your choice and enjoy!
Recipe by parsley sage sweet at