Thai Pumpkin Soup

Thai Pumpkin Soup

October is right around the corner! Start your Fall right with this recipe from Standard Process.
Course: Soup
Cuisine: Thai
Servings: 2


  • 2 tbsp olive oil
  • 1 large onion chopped
  • 1 tbsp tomato paste
  • 2 1/2 cups canned pumpkin
  • 2 tbsp fresh ginger
  • 1 clove garlic chopped
  • 3 cups chicken of vegetable broth
  • 1 tbsp green chilies chopped
  • 3/4 cup coconut cream
  • 3/4 cup coconut milk
  • 1 tbsp fresh lemon juice
  • sea salt and ground pepper


  • Sauté onion in olive oil until soft.
  • Add tomato paste, pumpkin, ginger, garlic, and broth.
  • Combine until thoroughly heated and place in blender.
  • Add chilies, coconut cream, coconut milk, and lemon juice.
  • Blend for 30 seconds.
  • Season with sea salt and pepper to taste. Serve immediately.
  • Serve immediately.


If a less sweet soup is desired, omit coconut cream and increase coconut milk to 1½ cups. Serves 2-4.
You can find this recipe in a note Standard Process put on their Facebook page at or in the recipe section of their Detox Balance Program found at