Thai Pumpkin Soup with coconut milk is the ultimate winter warmer. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup.
Today I’m revisiting (and rephotographing) an old recipe. In fact, it is the first time I have revisited an old recipe in 7 years of blogging.
I’m starting with a favourite, my Thai Pumpkin Soup with Coconut Milk. It was one of the earliest recipes I shared and is one I still make regularly.
At the first sign of the weather cooling down here in Brisbane, I whipped up a batch of this vegan pumpkin soup. It is so comforting with that little bit of heat from the ginger, along with the lemongrass and coriander (cilantro) add a wonderful fragrant depth to this soup that makes it a definite favourite in our house.
You can serve this delicious Thai pumpkin with a garnish of a few coriander leaves, finely sliced red chilli (or chilli flakes) or my favourite, shaved coconut. In lieu of bread I like to serve a couple of chickpea pancakes on the side, but a crusty bread roll is always a favourite.
I like to use butternut pumpkin (butternut squash to my Northern Hemisphere readers) but feel free to use whatever pumpkin you prefer.
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1 tbs Olive Oil
- 1 onion, coarsely chopped
- 2 cloves garlic, grated
- 1.5 kg (3 pounds) butternut pumpkin, peeled, chopped
- 1 lemongrass stalk, finely chopped or grated
- 1 tbs fresh ginger, grated
- 1 bunch coriander (cilantro)
- 1 litre vegetable stock
- 400ml (13.5 oz) coconut milk
- Remove the roots and stalky ends from the coriander. Wash the leaves and dry in a salad spinner or paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.
- Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
- Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
- Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
- Pour the soup into a blender and blend until smooth. Add most of the chopped coriander (cilantro) leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.
- Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish. Serve with shaved coconut, the remaining coriander (cilantro) leaves and chilli.