Fall Favourite #1: Thai-Inspired Pumpkin Soup

It is definitely soup time!  I make a batch of this almost weekly.  Making simple substitutions such as sweet potatoes or carrots for the kabocha squash or lemon grass for kaffir lime, keeps it exciting!


  • 1 pound kabocha* or butternut squash (any winter squash will do fine), peeled, seeded and roughly chopped
  • 2 carrots, un-peeled, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon virgin coconut oil or olive oil
  • 1 tablespoon ginger juice from fresh grated ginger
  • 1 heaping teaspoon, Thai Kitchen red or yellow curry paste
  • 1 litre vegetable stock or water
  • 1 can low fat coconut milk, reserve 2 teaspoons of coconut cream for garnish if desired
  • 3 whole kaffir lime leaves, plus 1 leaf to finely julienne for garnish if desired (or cilantro if you like)
  • salt and pepper to taste


In a  large soup pot, heat oil over medium heat.  Cook onion, celery and garlic until glistening and aromatic. Add curry paste and stir for 3-5 minutes longer.  Add squash and carrots and stir until coated.  Add stock and coconut milk and bring to a gentle boil.  Add kaffir lime leaves and simmer 20 minutes or until all vegetables have tenderized completely.  Remove kaffir lime leaves, add ginger juice and taste for seasoning.  Blend to a puree and serve pleasantly hot with coconut cream/lime leaf garnish if desired.

*Kabocha squash is an incredibly tasty type of Japanese squash very similar to Buttercup without the knob at the bottom.  It has a knobby, dark green skin and it’s silky flesh tastes like a cross between a sweet potatoes and chestnuts.  Heaven…..  Once you prepare it you will find it difficult to use any other type of squash.  It can be used for anything calling for winter squash or pumpkin.  Even your favourite pumpkin pie recipe!  Give it a try and tell me what you think……

Cat Dillon

This blog is my journal, where I share everything wellness. From tips on healthy lifestyle to creating as much deliciousness in your life as possible.

Cat Dillon is the Cat in Caterpillar Nutrition and Wellness.

Caterpillar Nutrition and Wellness is a unique combo of nutrition, fitness and cooking coaching all in one pretty package. Read more about Caterpillar Nutrition and Wellness.


  1. Made the soup and loved it! It is like dessert! Yum! Can’t wait for the next recipe!

    • Yeah! It really is delectable. I use it for most of my squash recipes….. If you ever get the urge to make soft tacos: To a steamed corn tortilla, try adding roasted kabocha, your own seasoned black beans, sauteed onions and peppers (called sofrito), fresh cilantro and a smidgen of cheese! That’s my lunch today…..
      I welcome your own kabocha creations!

  2. morris cohen       November 25, 2010 at 6:33 PM

    Hi Cathy, Your site looks terrific and I can almost taste the soup from the photo.
    I really enjoyed your cooking.

  3. Massimo De Angelis       November 25, 2010 at 10:31 AM

    Hi Cat,

    Great! I really like your Blog, and I am looking forward to try the pumpkin soup!!

    Thanks for sharing.

  4. Anonymous       November 23, 2010 at 11:03 PM

    Wow! I sure could use these recipes to make soup for the whole week. Please keep listing new recipes so I can enjoy making these food items. And thanks for keeping the recipes simple so that even an amateur cook like myself can contemplate producing the dishes.

    • Thanks! You can be sure that all my recipes will be simple enough for the most novice cooks to prepare and take little time as well….. Happy cooking!

Post Your Comment