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Thai Pumpkin Soup with Coconut Milk {vegan}

Thai-Style Pumpkin Soup with Coconut Milk - This easy vegan homemade soup is on the table in under 30 minutes. | Get the recipe at deliciouseveryday.com

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.

Thai Pumpkin Soup recipe - this delicious vegan pumpkin soup is the ultimate comfort food. Serve with a swirl of coconut milk and topped with coriander (cilantro) | Find the recipe at DeliciousEveryday.com

 

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 Recipe. 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 whip up a batch of this vegan pumpkin soup. It’s a comforting classic with a Thai twist.

Ginger adds a lovely gentle warmth to this pumpkin soup with coconut milk and coriander (cilantro) adds a wonderful fragrant depth.

Thai Pumpkin Soup recipe - this delicious vegan pumpkin soup is the ultimate comfort food. Serve with a swirl of coconut milk and topped with coriander (cilantro) | Find the recipe at DeliciousEveryday.com

Coconut milk adds a lovely velvety creaminess and richness.

I like to serve this delicious Thai pumpkin with a garnish of a few coriander leaves, some finely sliced red chilli (or chilli flakes) and shaved coconut.

In lieu of bread, I like to serve a couple of chickpea pancakes on the side. A crusty bread roll is always a welcome favourite too.

So tell me, what is your favourite to warm up in winter?



Thai Pumpkin Soup recipe - this delicious soup is the ultimate comfort food. Serve with a swirl of coconut milk and topped with coriander (cilantro) | Find the recipe at DeliciousEveryday.com

Thai Pumpkin Soup with Coconut Milk {vegan}

I like to use butternut pumpkin (butternut squash to my Northern Hemisphere readers) but feel free to use whatever pumpkin you prefer.
4.2 from 21 votes
Print Pin Rate
Course: Soup
Cuisine: vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 to 8
Calories: 194kcal
Author: Jennifer Schmidt

Ingredients

  • 1 tbs Olive Oil
  • 1 onion coarsely chopped
  • 2 cloves garlic grated
  • 1.5 kg butternut pumpkin peeled and chopped, (3 pounds)
  • 1 lemongrass stalk finely chopped or grated
  • 1 tbs fresh ginger grated
  • 1 bunch coriander (cilantro) (cilantro)
  • 1 litre vegetable stock (4 cups)
  • 400 ml coconut milk (13.5 oz)

Instructions

  • 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.

Nutrition

Calories: 194kcal | Carbohydrates: 24g | Protein: 3.1g | Fat: 11.76g | Sodium: 34.1mg | Vitamin A: 103% | Vitamin C: 66%
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Thai-Style Pumpkin Soup with Coconut Milk - This easy vegan homemade soup is on the table in under 30 minutes. | Get the recipe at deliciouseveryday.com

 

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Reader Interactions

Comments


  1. My partner and I made this in Fiji! Fresh lemongrass is difficult to cut small enough. Next time we’ll tie it in a bundle and pull it back out after it’s done cooking. Ours was a little chewy, but my blender isn’t the best. Still had a beautiful floral flavor! We ate it with chilis and boiled taro root! Of course, we added a little extra fresh coconut milk too.

    Reply

  5. I do love pumpkin soup! We usually do curry powder with ours, but I love the Thai inspiration this one has. And I’m loving the cooler weather! Bring on fluffy socks, movie marathons and soup!

    Reply

  8. Looks tasty, & maybe I an even convince my son to try it. I used to have a pumpkin soup recipe that had ginger & orange – that was a delicious combo.

    Reply

  9. How fun to re-do something from so long ago! I am so glad/relieved it’s finally cooling down around here… can’t wait to start making soups again!

    Reply


  11. Hi Jennifer, I cooked your soup on the weekend for Mother’s Day. It was divine. Thanks for the recipe. 🙂

    Reply

  13. I made this last night with 400ml of light coconut milk and it’s sooooo delicious!!
    Thanks for a great recipe!

    Reply

  14. I like your blog. It is very informative and involves a lot hard work to capture those striking pictures . I make Thai pumpkin soup last night. It tastes so much better than the one from can. On top of your recipe I add in minced lemon glass and a dollop of Thai red curry paste into the soup. The soup taste sweet with spiciness left in the mouth. Last time I grated some nutmeg into the soup, however my husband said it add too much sweetness into the soup. I excluded nutmeg this time.

    Reply

    • Thanks for your lovely comments Susan.

      You will definitely find a lot of soup recipes on my blog. A big bowl of soup with warm crusty bread during winter is one of my favourite things.

      Reply

  21. I think I had some terrible experience with pumpkin soup as a child, because I've just never been fond of it and have avoided it wherever possible. That was until a couple of months back when I was at a friend's place and she made Thai pumpkin soup as an entrée and I basically inhaled a massive bowl of it. I can't believe what I've been missing out on – shame on me! Haven't gotten around to making it myself yet, but this recipe might be the one for me.

    Also, oh I love the Jan Power farmers markets. From time to time I try to get to the smaller one at Reddacliff Place in the city on Wednesdays and attempt to get as many vegetables and loaves of interesting bread (e.g. sauerkraut bread from King of Cakes) as I can carry. Obviously I need to buy one of those neat little pull-trolleys on wheels that savvy market-goers always seem to have…

    Reply

    • I think I had a bad experience with pumpkin soup when I was younger too as I could never eat it, but this soup was delicious. I think the difference, for me anyway was using sweet and nutty butternut pumpkin. I also think the addition of the ginger and coriander add a wonderful fresh element to it too.

      I love the Jan Powers farmers markets too. We go to the Powerhouse one regularly (although we didn't go the other week as the crutches would make it difficult). The little pull trolleys are very handy at the markets. We took one last time and it was just so handy. I think I need to learn a little restraint though because the poor trolley was overflowing with all the wonderful purchases.

      Reply

  24. Our family loved this soup. We didn’t have lemongrass, though, in our local supermarket so we just squeezed a tablespoon plus a little more of a fresh lemon into the garlic/shallot mix. Wonderful with some fresh ground pepper, a tiny pinch of salt, and the basil garnish.

    Reply

  25. I am sorry you are in crutches. My significant other is big accident prone, either he gets burned or cut in kitchen. I am sorry.

    love the soup recipe, actually good for you too.! Love thai flavors.
    My recent post No More Onion Tears

    Reply

  27. WOW! Great soup! I only used one red chili pepper and it just the right amount of kick. We love pumpkin soup around here and this one is just right for Thai night. Thanks!
    My recent post BeQuick Welcomes Our Newest Developer

    Reply

  29. I'm not necessarily accident-prone, but I definitely get my fair share of injuries. I seem to always have something that's hurting…maybe I just complain a lot. 🙂

    Feel better soon!

    Reply

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