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Home ยป Vegan Recipes ยป Thai Pumpkin Soup with Coconut Milk {vegan}

Thai Pumpkin Soup with Coconut Milk {vegan}

Published: Apr 14, 2015 ยท Updated: Nov 2, 2020 ยท This post may contain affiliate links.

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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
free recipe ebook with vegan one pot recipes

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. 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.

Note that I’ve made my soup with butternut pumpkin, which is also referred to as butternut squash in North America. You can make it with any winter squash of your choice – so see what’s in season near you.

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 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!

I like to serve this delicious Thai pumpkin with a garnish of a few fresh coriander (cilantro) 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 favorite too.

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

free recipe ebook with vegan one pot recipes
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.
4.54 from 47 votes
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Course: Soup
Cuisine: vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 194kcal
Author: Delicious Everyday
6 to 8

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.

Notes

I like to use butternut pumpkin (butternut squash to my Northern Hemisphere readers) but feel free to use whatever pumpkin you prefer.

Nutrition

Calories: 194kcal | Carbohydrates: 24g | Protein: 3.1g | Fat: 11.76g | Sodium: 34.1mg | Vitamin A: 5150IU | Vitamin C: 54.5mg
Planning a Vegan Christmas?Check out the new Vegan Christmas Cookbook. It’s packed with tried and true holiday recipes.
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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. 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
  2. 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
  3. Rachel says

    January 23, 2016 at 3:49 am

    5 stars
    Great recipe… Love it

    Reply
  4. the hungry mum says

    August 28, 2015 at 12:41 pm

    pumpkin soup is my fav! Adding the corriander makes a good thing, better ๐Ÿ™‚

    Reply
  5. 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
  6. 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
  7. Kankana Saxena says

    April 21, 2015 at 2:59 pm

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

    Reply
  8. 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
  9. 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
  10. 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
  11. Rosa says

    April 14, 2015 at 5:23 pm

    A delightful soup! So comforting and flavourful.

    Cheers,

    Rosa

    Reply
  12. 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. ๐Ÿ™‚

    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? ๐Ÿ™‚

      Reply
  13. 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
  14. 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 ๐Ÿ˜€ I’m so glad you enjoyed it.

      Reply
  15. 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
  16. 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
  17. 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 ๐Ÿ™‚

      Reply
  18. 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
  19. 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 ๐Ÿ™‚ 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 ๐Ÿ™‚

      Reply
  20. Kathryn says

    August 14, 2010 at 1:55 am

    That looks delish!

    Reply
  21. 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
  22. 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
  23. elra says

    August 12, 2010 at 6:45 am

    Sounds superb. I love Thai food ๐Ÿ™‚

    Reply
    • delicieux says

      August 12, 2010 at 9:50 am

      Me too. It's so flavourful and fresh.

      Reply
  24. 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 ๐Ÿ™‚
    I love this soup recipe, the coconut milk is beautiful in a thick soup like this one ๐Ÿ™‚
    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
  25. 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
  26. 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
  27. Veggie Belly says

    August 11, 2010 at 3:08 pm

    this soup sounds delicious and comforting. feel better soon!

    Reply
  28. Not Quite Nigella says

    August 10, 2010 at 8:15 pm

    Oh you poor thing! ๐Ÿ™ But if it makes you feel any better, I am so accident prone it isn't funny! ๐Ÿ˜›
    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 ๐Ÿ˜€

      Reply
  29. 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. ๐Ÿ™‚

    Feel better soon!

    Reply
    • delicieux says

      August 11, 2010 at 1:12 pm

      Thanks Lacey. ๐Ÿ™‚

      Reply
  30. 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 bloggerNicole 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.ย  About Nicole

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