Creamy Thai chicken soup with pumpkin and chili

Your new ultimate cold remedy: Creamy Thai chicken soup with pumpkin and chili!

There is nothing better and more satisfying than a hot chicken soup if you are suffering from a cold. The curry paste and chili give this recipe an extra Thai kick and will help you to be up and running again in no time. Not sick? This soup is, of course, a great dish colorful dish for cold days anyway.

Creamy Thai chicken soup with pumpkin and lots of spices
Filling soup with pumpkin, onion, garlic and chicken thigh. Thai curry paste and buttermilk add flavor and contrast to this warming soup.

(For 4 people –loved ones or strangers- depending on who you want to impress)

  • 1 big onion
  • 1 clove of garlic
  • 1 red chili pepper
  • 1 butternut squash pumpkin
  • 1 tablespoon oil
  • 1 tablespoon turmeric (also known as curcuma – basically the yellow stuff in curry powder)
  • 1 tablespoon green Thai curry paste
  • 300ml water
  • 400ml buttermilk
  • 600g of chicken thighs filet, without bones, skin off, but leave some of the fat on for flavor
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • Spring onion, parsley or coriander as garnish


Make the soup

Roughly chop the onion into chunks. Finely slice the garlic and red pepper.

Peel the pumpkin for a smoother soup. Discard seeds and cut into 2x2cm blocks.

Heat oil in a large pot, gently fry onion, garlic, turmeric and curry paste for 3 minutes.

Add water, buttermilk and pumpkin blocks. Bring to boil and simmer for 10 minutes.

Add the whole chicken thighs and cook for another 15 minutes.

Season with fish sauce, brown sugar, lime juice, salt and pepper.


Finishing touches for a creamy and impressive soup

Remove cooked chicken from soup and shred with two forks into strips on a plate.

Fetch half of the pumpkin blocks and transfer to plate with the chicken. Try to leave most onion and garlic in the soup.

Blend the soup to a smooth and creamy consistency.

Add shredded chicken and pumpkin back into the soup.


Serve soup in bowls, garnish and serve with a smile!


Please let me know in the comments what you think of the recipe! Don’t like my Thai twist on traditional chicken soup? Would you use slightly different ingredients or even got a way better recipe in the first place?

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