Roasted Pumpkin Thai Pasta Soup

A new take on your typical noodle soup
thai noodle soup

Photo courtesy of Passion for Pasta.

With this dish you can make your favorite pumpkin soup even better by adding in pasta and Thai spices — the combination is sure to warm you up on a cool fall day. Plus, as a good carb, pasta provides you with steady energy so you can enjoy all your fall activities this season.


  • 1  Tablespoon  ground cumin
  • box penne
  • 2  Tablespoons  canola oil
  • 1  Cup  shallots, roughly chopped
  • 1  Cup  scallions, white only roughly chopped, save green stems and slice
  • stalk lemon grass
  • 3  Tablespoons  ginger, peeled and roughly chopped
  • 2  Tablespoons  garlic, peeled and roughly chopped
  • kaffir limes, use leaves only
  • can pumpkin
  • 3  Cups  chicken stock, reduced sodium
  • cans unsweetened light coconut milk
  • 3  Tablespoons  sugar
  • 2  Tablespoons  chili garlic paste
  • 2  Tablespoons  lime juice
  • Salt, to taste
  • 2  Tablespoons  cilantro, chopped


In a large pot, place half a gallon of water and cumin and bring to a boil. Cook pasta according to directions. Drain and set aside.

While pasta is cooking, place oil in medium saucepan over medium heat. Sauté shallots, scallions, lemon grass, ginger, garlic, and kaffir lime leaves until shallots are translucent and soft.

Add pumpkin and chicken stock and bring to simmer for 15 more minutes. Add coconut milk and sugar then bring back to simmer. Remove kaffir lime leaves and lemon grass.

Using an immersion blender, purée soup till smooth. Season with salt, chili garlic paste, and lime juice.

Add rigatoni and serve. Garnish with scallion stems and freshly chopped cilantro.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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