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.
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.
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?
Thai Pumpkin Soup with Coconut Milk {vegan}
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
Nutrition
Want more delicious recipes?
Subscribe to the Delicious Everyday weekly newsletter. It’s FREE! As a subscriber bonus, I’ll also send you a free eCookbook with my top 15 recipes!
