Schug Carneros Estate's Thai Style Pumpkin Soup

Warm up with this comforting pumpkin soup, perfect for cooler seasons.

Servings: 6–8

Cook Time: 40 minutes

Pair With: Schug Carneros Chardonnay

Cuisine: Thai fusion

Source: Recipe and photo courtesy of Schug Carneros Estate


2 tablespoons butter
2 tablespoons mild olive oil
1 small onion, finely diced
1 cup celery, thinly sliced
2 cloves garlic, minced
2 quarts chicken broth (use homemade for best flavor)
2 tablespoons lemongrass, thinly sliced from the base end
1 tablespoons fresh ginger, peeled and thinly sliced
3 tablespoons green curry paste
3 tablespoons nam pla (Thai fish sauce)
¼ teaspoon cayenne powder (or to taste)
1 can (29 oz.) pureed pumpkin
1 can (14 oz.) coconut milk (lite is okay) (Set aside ¼ cup for the lime cilantro topping)
juice from half of a lime
2 cups cooked chicken, cut into small dice, optional
salt and pepper, to taste

Lime-Cilantro Topping
1 cup cilantro leaves (lightly packed), cleaned
1 tablespoon scallions, thinly sliced
juice from half of a lime
½ tsp. salt
¼ cup coconut milk



For the soup:
Heat the butter and olive oil in a large sauté pan over medium heat. Add the onion and the celery and cook, stirring occasionally, until they are limp. When onions and celery are limp add the garlic, lemon grass and ginger and curry paste. Cook an additional minute or two or until ginger, lemongrass, etc. are aromatic. Do not let garlic brown. Put the onion mixture into the pitcher of a blender and add approximately one cup of the chicken broth. Process the onion mixture until it is completely pureed, then pour it into a large soup pot. Add remaining broth and stir to blend. Bring the soup to a boil, then reduce to a simmer. Simmer 20 minutes.

Add the nam pla, cayenne, pumpkin and remaining coconut milk; stir to blend. Allow the soup to heat but not boil; add the lime juice, the chicken if using, and salt and pepper to taste. Pour servings of fully heated soup into soup bowls, garnish with a large spoonful of Lime-Cilantro Topping. Serve immediately. 

For the topping:
Place all ingredients into a blender or the bowl of a mini food processor. Process until pureed. Set aside in a small bowl or wrap and refrigerate for a day or two.
Makes about 2/3 cup.

Chef's Notes:

Want a good side dish for this soup? Try Basmati or jasmine rice or toasted Tandoori naan

Recipe Courtesy Of

Schug Carneros Estate

Family owned and operated since 1980, Schug Carneros Estate Winery is located southwest of the town of Sonoma.