Thai pumpkin cream recipe

Thai pumpkin cream recipe



Ready in


Ideal for



  • Peeled pumpkin 1kg
  • 1 liter of chicken broth
  • Potato 400 g
  • Turmeric
  • Coconut oil
  • Cream 100 ml
  • Onion, one half
  • 1 clove garlic
  • Butter 50 g
  • Pumpkin seeds
  • Croutons
  • Chopped Cilantro

Step-by-step instructions for Thai pumpkin cream recipe

Step 1

Dice the pumpkin and potato. Set aside a few cubes to decorate.

Step 2

Chop the onion and garlic.

Step 3

Melt the butter in a saucepan and sauté over medium heat.

Step 4

Without burning the butter, brown the vegetables. Add ½ tablespoon of coconut oil and 1 teaspoon of turmeric.

Step 5

Stir 1 minute and add the broth. Bring to a boil and simmer for 25 minutes. Season with salt and pepper.

Step 6

Brown the pumpkin cubes in olive oil. Also brown the bread cubes to make the croutons.

Step 7

Grind with a blender. When serving, decorate with a dollop of cream, diced pumpkin, croutons and pumpkin seeds. Sprinkle with cilantro.