Asian Style Pumpkin Soup Recipe

Spice up your fall with this vibrant Asian-inspired pumpkin soup! A delicious and healthy twist on a classic, this 4-point Weight Watchers recipe is packed with flavor and ready in under an hour. Creamy coconut milk, zesty lemon, and a hint of chili create a unique and satisfying soup perfect for a cozy night in.

Prep Time 15 mins
Cook Time 45 mins
Calories 223.6 kcal
Protein 21g
Rating 5.0 (1 Reviews)
Asian Style Pumpkin Soup 72

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Style Pumpkin Soup

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How to Make Asian Style Pumpkin Soup

  1. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat.
  2. Add 1 medium chopped onion and cook, stirring frequently, for 5 minutes or until softened.
  3. Add 450g cubed pumpkin and 600ml vegetable stock. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 25 minutes, or until the pumpkin is tender.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth.
  6. Return the pureed soup to the saucepan over low heat.
  7. Stir in 200ml coconut milk, 1 tablespoon fish sauce, 1 tablespoon lemon juice, 1 teaspoon chili sauce, and ½ teaspoon sugar.
  8. Cook, stirring constantly, for 2 minutes, or until heated through and well combined. Adjust seasoning to taste.
  9. Ladle the soup into warmed bowls.
  10. Garnish with ¼ cup snow pea sprouts and fresh basil leaves.
  11. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

46 g

Sugar

53g

Fat

6g

Carbs

12g