Thai Soup with Pumpkin
(gluten-free, lactose-free)

Preparation time: 20 minutes
Cooking time: 25 minutes
Servings: 4


1 Tbsp (15 mL) Maison Orphée Coconut Oil
1 onion, chopped
1 Tbsp (15 mL) lemongrass, finely chopped
1 tsp (5 ml) of shrimp paste (optional)
1-2 cloves of garlic, crushed
1 Tbsp (15 ml) fresh ginger, finely chopped
2 cups (500 mL) chicken broth (shrimp stock)
1 liter (4 cups or 500 g) pumpkin cubes, peeled and cored *
1 can 400 ml (14 oz) coconut milk
½ tsp (2.5 mL) sambal oelek (or hot pepper sauce)
Fish sauce (Nuoc Mam) to taste **
Coriander (or fresh basil)
1 lime, quartered


1. In a large saucepan over medium heat, cook the onion with the red palm fruit oil for about 3 minutes (until brown). Add lemongrass and shrimp paste and cook for 2 minutes, stirring occasionally. Add garlic and ginger and cook for 30 seconds.

2. Add broth, pumpkin, coconut milk and sambal oelek. Bring to boil and simmer for approximately 10 minutes or until the pumpkin is tender. Add the fish sauce. Garnish with cilantro and serve with lime.