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Super-quick tom yum pumpkin soup

Name: Super quick tom yum pumpkin soup recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 40.00 ml coconut oil (or vegetable or peanut oil); 1 red onion, finely chopped; 4-6 garlic cloves, crushed; 20g ginger; 3-80.00 ml tom yum paste (from Asian grocers); 1.2-1.5kg butternut pumpkin, peeled, deseeded, cut into 5cm pieces; 800ml salt-reduced chicken stock; 3-5 makrut (kaffir) lime leaves; 400ml coconut cream; 30.00 ml fish sauce; Fried shallots, to serve; Thinly sliced red chilli, to serve; Coriander leaves, to serve; Thai basil leaves, to serve; Lime wedges, to serve; Roti or crusty baguette, to dip (optional)

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by Khanh Ong

KHANH ONG, MASTERCHEF

May 02, 2025

"This pumpkin soup is my go-to when I crave something simple, comforting and bursting with flavour. With just a few extra ingredients, it transforms into something far beyond your regular pumpkin soup. Inspired by the bold and tangy flavours of tom yum, this version is absolutely addictive – perfect for warming up on a cold winter’s night. You can easily swap the tom yum paste for your favourite curry paste, whether it’s green, red or yellow, but I find tom yum unbeatable for its bright, citrussy acidity that takes this soup to the next level." – Khanh Ong

2 tbs coconut oil (or vegetable or peanut oil)
1 red onion, finely chopped
4-6 garlic cloves, crushed
4cm piece fresh ginger (20g), peeled, grated
3-4 tbs tom yum paste (from Asian grocers)
1.2-1.5kg butternut pumpkin, peeled, deseeded, cut into 5cm pieces
800ml salt-reduced chicken stock
3-5 makrut (kaffir) lime leaves
400ml coconut cream
1 1/2 tbs fish sauce
Fried shallots, to serve
Thinly sliced red chilli, to serve
Coriander leaves, to serve
Thai basil leaves, to serve
Lime wedges, to serve
Roti or crusty baguette, to dip (optional)

Method

1.

Heat the coconut oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes, until softened. Stir in the garlic, ginger and tom yum paste. Cook for 2-3 minutes, stirring occasionally, until fragrant. Add the pumpkin, stock, lime leaves, 300ml of coconut cream (reserving 100ml for garnish) and the fish sauce. Bring to the boil over high heat, then reduce heat to medium-low and simmer for 15 minutes, or until the pumpkin is soft enough to mash with a fork. Discard lime leaves and use a stick blender to puree the soup until smooth.
2.

Divide soup between serving bowls and drizzle with reserved coconut cream. Sprinkle with fried shallots, red chilli, fresh coriander and Thai basil.
3.

Serve with roti bread or crusty baguette for dipping if you like, and add a lime wedge for squeezing over the soup.