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    Home » Recipes » Soups, Stews & Chilis

    Thai Pumpkin Soup with Coconut Milk {vegan}

    Published: Apr 14, 2015 · Updated: Nov 7, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    thai pumpkin soup
    thai pumpkin soup
    butternut squash soup
    Thai Pumpkin Soup with Coconut Milk vegan
    Thai Pumpkin Soup with Coconut Milk vegan
    Thai Pumpkin Soup with Coconut Milk vegan
    Thai Pumpkin Soup with Coconut Milk vegan
    Thai Pumpkin Soup with Coconut Milk vegan

    This 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
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    • Tips & Serving Suggestions
    • More Tasty Recipes
    • Recipe
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    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 favorite, my Thai Pumpkin Soup with Coconut Milk Recipe. It was one of the earliest recipes I shared and is one I still make regularly. In fact, it's one of my favorite vegan soup recipes ever.

    It's become one of the most popular recipes on the blog too. Besides being crazy delicious, this pumpkin soup can be cooked up in a single pot - so it's super easy to make!

    (And if that sounds amazing to you - be sure to grab this free printable with my favorite one-pot vegan recipes.)

    At the first sign of the weather cooling down, I whip up a batch of this vegan pumpkin soup. It's a comforting classic with a delicious 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

    Tips & Serving Suggestions

    You can use any variety of pumpkin or winter squash that you prefer for this soup. I used a butternut pumpkin (also known as butternut squash, depending on where you live). But any sweet orange-fleshed squash will work -such as a sugar pumpkin or kabocha squash.

    Coconut milk adds a lovely velvety creaminess and richness. I like to use this coconut milk.

    Note that coconut milk and coconut cream are not the same ingredient - the cream is much thicker in texture. And you don't want the refrigerated kind that comes in a carton either!

    P.S. If you love that coconut flavor, check out this Thai Coconut Soup too!

    I like to serve this delicious Thai pumpkin soup with a garnish of a few fresh fresh coriander (cilantro) leaves, some finely sliced red chili (or chili 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 favorite too.

    More Tasty Recipes

    If you love this Thai Pumpkin Soup, be sure to check out these other delicious recipes:

    • 22 Pumpkin Recipes for Fall
    • 35+ Incredible Vegan Soups
    • Vegan Pumpkin Bars
    • Pumpkin & Spinach Risotto

    So tell me, what is your favorite recipe to warm up with in winter?

    Recipe

    Thai Pumpkin Soup with Coconut Milk vegan

    Thai Pumpkin Soup with Coconut Milk {vegan}

    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.
    4.49 from 78 votes
    Print Pin Save Saved!
    Course: Soup
    Cuisine: vegetarian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Calories: 267kcal
    Author: Delicious Everyday
    6

    Ingredients

    • 1 tbsp olive oil
    • 1 onion coarsely chopped
    • 2 cloves garlic grated
    • 3 pounds butternut pumpkin peeled and chopped
    • 1 lemongrass stalk finely chopped or grated
    • 1 tbsp fresh ginger grated
    • 1 bunch cilantro fresh coriander leaves
    • 4 cups vegetable stock
    • 13.5 oz coconut milk

    For Garnish (optional)

    • coconut flakes
    • red chili pepper sliced
    US Customary - Metric

    Instructions

    • Remove the roots and stalky ends from the fresh cilantro. 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 cilantro. Cook until the stalks become soft before adding the pumpkin.
    • Toss the butternut 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 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 cilantro leaves and chili peppers, if using for garnish.

    Notes

    I like to use butternut pumpkin (butternut squash) but feel free to use whatever pumpkin you prefer. See the article above for some suggestions.

    Nutrition (Estimated)

    Calories: 267kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 646mgPotassium: 987mgFiber: 5gSugar: 7gVitamin A: 24533IUVitamin C: 50mgCalcium: 128mgIron: 4mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
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    More Soups, Stews & Chilis

    • Easy Vegan Taco Soup
    • Tuscan Kale Soup
    • Vegan Minestrone Soup
    • Vegan Thai Coconut Soup

    Reader Interactions

    Comments

    1. Maureen JACKSON says

      October 17, 2021 at 8:33 am

      WOW, fantastic soup. I know what I will be cooking with my pumpkin harvest

      Reply
    2. Mike says

      September 19, 2021 at 11:40 am

      I live in Thailand (since the late 1960s) and have loved pumpkin since I was a child. A Thai inspired recipe like this one is certainly wonderful. I just have 2 comments...
      1. We never use olive oil in Thailand in local cruisine. I suggest rice bran oil though most Thai kitchens usually have soy bean oil on hand.
      2. The coconut milk you link to uses guar gum (to thicken it up a little I suspect). Really, buying a mature coconut and processing the meat is a simple process using a scraper to grate the coconut meat, some cheesecloth, and some hot water to extract the milk - which is the 2nd pressing. The 1st yields the very thick, high fat cream. You use almost no water at all for that 1st squeeze. For the 2nd use maybe 1.5c of hot water. The results are superior compared to canned (or worse yet, dehydrated). I'm sure there's some video online on how to extract milk from a coconut.
      In a pinch though, canned will certainly work.

      Reply
    3. Mercedes says

      June 24, 2019 at 2:59 am

      5 stars
      Delicious! Is the nutritional value per serving or per 100ml?

      Reply
      • Nicole says

        June 25, 2019 at 10:04 pm

        I'm so glad you enjoyed it! The nutritional info is an estimate for each serving.

        Reply
    4. KellifromFiji says

      September 15, 2018 at 6:02 am

      5 stars
      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
      • Nicole says

        September 25, 2018 at 10:03 am

        Fiji has always been on my bucket list! Glad you enjoyed the recipe.

        Reply
    5. Rachel says

      January 23, 2016 at 3:49 am

      5 stars
      Great recipe... Love it

      Reply
    6. the hungry mum says

      August 28, 2015 at 12:41 pm

      pumpkin soup is my fav! Adding the corriander makes a good thing, better 🙂

      Reply
    7. Nicole Macey says

      April 25, 2015 at 11:52 pm

      Mmmm Sounds and looks delicious! Pumpkin soup is one of my favourite winter warmers!

      Reply
      • Nicole @ Delicious Everyday says

        April 26, 2015 at 4:23 pm

        Thanks Nicole.

        Reply
    8. Amy says

      April 22, 2015 at 1:49 pm

      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
    9. Kankana Saxena says

      April 21, 2015 at 2:59 pm

      Such a gorgeous color of the soup. I love pumpkin any way.

      Reply
    10. Lennae's World says

      April 20, 2015 at 3:05 pm

      Sounds delicious! I could do with a bowl on this cold and rainy day.

      Lennae xxx

      Reply
    11. maamej says

      April 20, 2015 at 10:15 am

      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
    12. Hannah says

      April 15, 2015 at 9:01 pm

      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
      • Nicole @ Delicious Everyday says

        April 17, 2015 at 8:21 am

        Thanks @disqus_0MPefAbom8:disqus. I am so happy it is cooling down too. Yay for soup weather!

        Reply
    13. Rosa says

      April 14, 2015 at 5:23 pm

      A delightful soup! So comforting and flavourful.

      Cheers,

      Rosa

      Reply
    14. Amy @ Food Crush says

      May 13, 2013 at 10:51 am

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

      Reply
      • Jennifer says

        May 13, 2013 at 11:07 am

        I'm so glad you enjoyed it Amy. I made a batch last week. It's definitely becoming soup weather isn't it? 🙂

        Reply
    15. Ros McLaughlin of Eagleye Images & Design says

      November 21, 2012 at 6:02 pm

      Pumpkin soup is one of my favorite soups, this recipe looks really delicious, can't wait to try it. I am a food photographer too, love your colours in these images. Thanks for the recipe.

      Reply
    16. Parisa says

      July 13, 2012 at 1:45 pm

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

      Reply
      • Jennifer says

        July 16, 2012 at 2:24 pm

        Thanks for the feedback Parisa 😀 I'm so glad you enjoyed it.

        Reply
    17. Lisa Leong says

      January 08, 2011 at 7:40 pm

      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
    18. brannyboilsover says

      January 08, 2011 at 10:30 am

      I think I am going to make this tomorrow!

      Reply
      • delicieux says

        January 08, 2011 at 2:22 pm

        I really hope you enjoy it branny. I look forward to hearing what you thought of it.

        Reply
    19. Kasper says

      November 07, 2010 at 10:52 pm

      Whole family loved it!!

      Reply
      • delicieux says

        November 08, 2010 at 8:05 am

        I'm so glad your family enjoyed it Kasper. Thanks for the feedback 🙂

        Reply
    20. christine says

      August 29, 2010 at 4:30 am

      Oh my.. This is mouthwatering. The photos are good too. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!
      My recent post Why you feel guilty afterwards

      Reply
    21. Julie AlkalineSister says

      August 16, 2010 at 3:30 am

      Mmmmm, this looks delish. I have fresh cilantro just waiting to be enjoyed. Does it freeze well? Just found your blog, Yeh! I'll be back:) Oh and sorry about the crutches, I was on them for a fractured leg bone years back and it's not so much fun! Hope you heal fast!
      My recent post Cinnamon Quinoa Breakfast &amp How I start my Alkaline day

      Reply
      • delicieux says

        August 16, 2010 at 8:38 am

        Hi Julie, Thanks for your kind comments 🙂 As for freezing cilantro, I've always used up my cilantro when it's fresh so I've never thought about freezing it, but I found this website http://www.tasteofhome.com/Cooking-Tips/Ask-Our-D... which provides some tips on freezing it. I hope that helps 🙂

        Reply
    22. Kathryn says

      August 14, 2010 at 1:55 am

      That looks delish!

      Reply
    23. Susan says

      August 13, 2010 at 2:22 am

      Thank you so much for your visit and comment on my blog recently! I am so sorry to read about your accident and I hope you heal quickly. I see many delightful soup recipes like this one that I will be happy to have when the weather cools here in the next few months. Lovely photography!
      My recent post Light and Lemony Potato Salad Ode to a Tuber - Part Fifteen AND The Great Cooking Magazine Challenge

      Reply
      • delicieux says

        August 13, 2010 at 10:34 am

        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
    24. Jess says

      August 12, 2010 at 10:28 am

      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
      • delicieux says

        August 13, 2010 at 10:33 am

        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
    25. elra says

      August 12, 2010 at 6:45 am

      Sounds superb. I love Thai food 🙂

      Reply
      • delicieux says

        August 12, 2010 at 9:50 am

        Me too. It's so flavourful and fresh.

        Reply
    26. Maria says

      August 12, 2010 at 5:24 am

      I'm sorry to hear that! I used to think I'm accident prone too, but I think I've been fairly lucky so far 🙂
      I love this soup recipe, the coconut milk is beautiful in a thick soup like this one 🙂
      My recent post Iwashi Shoyuyaki- Sardines in soy sauce

      Reply
      • delicieux says

        August 12, 2010 at 9:51 am

        Thanks Maria. I love the addition of coconut milk in this soup.

        Reply
    27. Gabby says

      August 12, 2010 at 3:09 am

      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
    28. Pam @ Cookware says

      August 11, 2010 at 3:16 pm

      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
    29. Veggie Belly says

      August 11, 2010 at 3:08 pm

      this soup sounds delicious and comforting. feel better soon!

      Reply
    30. Not Quite Nigella says

      August 10, 2010 at 8:15 pm

      Oh you poor thing! 🙁 But if it makes you feel any better, I am so accident prone it isn't funny! 😛
      My recent post Veal- Mustard &amp Pickle Toasties For Rainy Winter Nights In

      Reply
      • delicieux says

        August 11, 2010 at 1:10 pm

        Glad I am not the only one accident prone 😀

        Reply
    31. a sweet pea chef says

      August 10, 2010 at 4:09 pm

      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
      • delicieux says

        August 11, 2010 at 1:12 pm

        Thanks Lacey. 🙂

        Reply
    32. Sarah says

      August 11, 2010 at 3:10 am

      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

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
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