Reviewed: Nov. 11, 2009

We added fresh ginger instead of lemongrass, and cooked chicken after blending, it was really good!

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Nicole K

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 8, 2009

This is a good base. I added about 2 tablespoons of fish sauce and brown sugar, as well as the juice of half a lime to deepen the Thai flavor. Next time, I am also going to mix in some jasmine rice and bean sprouts so the soup can stand as a meal on its own.

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ssibley

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Reviewed: Nov. 7, 2009

Excellent recipe! Easily made vegan with vegetable stock vegan butter.

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ImprfectReflection

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Reviewed: Nov. 7, 2009

I doubled the garlic an lemongrass, as suggested, and used a can of each of the liquids. LOVED IT. I also used the prechopped lemongrass and chillies in the produce section. Made it much faster and easier to prepare.

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liz

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Reviewed: Oct. 13, 2009

I can't honestly rate this as written, but what I made was a definite 5 in my house! As is customary in many reviews, here is my version, changes only: (omitted red pepper and lemon grass) 3 cloves garlic, 1/2 sweet onion subbed for shallots, 1 can chicken broth, 1 can LITE coconut milk, 1 tsp. ginger paste from the tube (in the fresh herbs produce section) and added 10-15 cooked shrimp. Also, allow to salt and pepper to taste. And my #1 secret??? I used 3 1/2 c pureed fresh sweet Hubbard squash, bright orange in color, and it was fresh and amazing! Truly a blend of my favorite Thai soup with a fall pumpkin taste! What an amazing soup!

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Leenie050

Cooking Level: Expert

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Reviewed: Sep. 17, 2009

This has a very nice flavor... not over the top, but a nice thai flavor. I used one dried chili pepper in place of the fresh and it had a nice warmth to it. I also used butternut squash in place of pumpkin. Please note that this makes a fairly thin soup; if you were looking for a bisque consistency you may want to decrease the amount of broth. Enjoy!

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 9, 2009

This is really good as-is, and a great springboard for add-ins and adjustments. The Thai flavors are pretty subtle so if you like your Thai strong like I do, you will probably want to crank them up. I added red curry and threw some lime leaves in while my soup was cooking, and doubled the lemon grass. We had this with cold shrimp and chili-garlic sauce as an appetizer. Oh, I also used canned pumpkin because it's not in season now, but I really wanted to make this soup - it works fine. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 25, 2009

I just made this soup and it was so nice... The Thai basil made it marvelous. Will make again for sure. Thank you.

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Gabriela

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Reviewed: Feb. 17, 2009

This soup was okay. If I'd stuck with the quantities as written, however, it would have been rather bland. I made it to a 'T', except for doubling the amount of lemongrass and garlic as suggested by other reviewers, and even still both my housemate and I agreed it was a very bland soup. I then proceeded to add another tablespoon of lemongrass; chopped fresh cilantro (maybe about 4 tablespoons); and the juice of 1/2 a lime. These additions definitely helped the flavor.

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Diana Moutsopoulos

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Jan. 26, 2009

This soup was a hit for the entire family. I made some slight modifications based on what I had in my house and personal preferences. I doubled the amount of garlic and lemon grass that the recipe called for and used canned pumpkin instead of fresh (1 can = 2 cups). I also added about a 1 teaspoon of ground ginger and a 1/2 teaspoon of yellow curry powder. Instead of red chili peppers I used green serrano peppers. I also added some coconut syrup (about a teaspoon) to sweeten the spiciness of the soup. This was an amazing recipe to work with! Next time I think I might add some crushed peanuts as garnish with the basil before serving!

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Meisterkochin

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Reviewed: Jan. 6, 2009

Very tasty-my husband loves Thai food and said this was excellent. Fun and easy to make

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Susie

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Reviewed: Jan. 5, 2009

This was very good - flavorful - but not the best pumpkin soup I've ever had.

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nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

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Reviewed: Nov. 9, 2008

Delicious. The basil is absolutely what makes this dish work. Ended up chopping up the entire stalk of lemongrass and throwing in some ginger and extra garlic as the soup's flavor was a little on the bland side, although that might have been because I used a red bell pepper since I live with people who can't handle a little spice in their food and also because I used store-bought stock (no, it wasn't broth). I will definitely play with this recipe.

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XiaoSiobhan

Cooking Level: Expert

Home Town: Irving, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 24, 2008

This was really a nice pumpkin soup, but the Thai flavors were very subtle (I was hoping for a little more Thai taste, since I love Thai food). I added fresh ginger, more garlic, cayenne pepper, more lemongrass and more chilis the second time I made this. And everyone wanted seconds.

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RoseanneM

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Monument, Colorado, USA

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Reviewed: Oct. 8, 2008

this was served at a recent all staff meeting. (One of the pleasures of working at Allrecipes!) It was delicious and tasted of Fall, but with a Thai twist.

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Monica Williams

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Oct. 7, 2008

I love anything Thai its true - but this savory pumpkin I would never think of pairing with Thai coconut milk and lemon grass - but it works...and the basil on top just makes it all work together perfectly for a robust flavorful soup! I had two helpings!

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Rita Margarita

Cooking Level: Intermediate

Home Town: University Place, Washington, USA

Living In: Redondo, Washington, USA

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Reviewed: Oct. 6, 2008

It was alright. It was my first Pumpkin Soup. I guess I just dont like the pumplin flavor. It is too mild. I bet people would love it, who love the pumpkin flavor.

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Patty

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Reviewed: Apr. 23, 2008

I love this...I always add 1 tsp of curry powder. Makes it extra special!!

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BONNERSF

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Reviewed: Mar. 18, 2008

thank you so much for this recipe. it was exactly what i was looking for. i have a lot of baked squash from last fall's harvest that needs to be cleared out of the freezer. in this recipe i used two pounds of hubbard squash pulp, so i didn't have to cook the soup for a long time, since the squash was already soft. also, i don't have access to good quality fresh lemongrass, so i picked up one of those tubes of processed lemongrass. another change i made was with the red chili's. my baby doesn't like me very much when i eat spicy foods, so i used half a red bell pepper with a very small dash of red chili flakes. it was the perfect amount of heat (think 1/4 star on the thai scale). excellent recipe & SO easy! thanks again!

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